Brazilian Chicken Stroganoff
Creamy and easy to make, Brazilian Chicken Stroganoff coats tender chicken and mushrooms in a flourless tomato gravy with mustard and heavy cream, ready in just 30 minutes.
Servings 4 people
Calories710.3 kcal
Cost $ 3.00 per person
Equipment
- 1 pan
- 1 Pressure cooker (or slow cooker)
- 1 cutting board
- 1 Chef's knife
- 1 wooden spoon
Ingredients
- 2.2 pounds boneless skinless chicken thighs
- salt and freshly ground black pepper – to taste
- 5 tablespoons olive oil – divided
- 1 tablespoon unsalted butter
- 1 pound fresh white button mushrooms – cleaned and sliced
- 1 medium yellow onion – chopped
- 3 garlic cloves – minced
- ½ cup dry white wine
- ½ cup tomato sauce
- 2 cups chicken broth or stock – 1 cup for the slow cooker or ½ cup for the pressure cooker
- 1 tablespoon Dijon mustard
- ¾ cup heavy cream
- ¼ cup fresh parsley or cilantro – chopped
Instructions
Stovetop Brazilian Chicken Stroganoff
- Brown the mushrooms: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large stainless steel pan over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until browned. Transfer to a plate.
- Sear the chicken: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Add 2 tablespoons of olive oil to the pan and increase the heat to medium-high. Sear the chicken in batches for about 3–5 minutes per batch, until browned on all sides. Transfer to a plate.
- Cook the aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil and the chopped onion. Cook for about 3 minutes, until softened. Add the garlic and cook for another minute.
- Prepare the sauce: Return the chicken to the pan and pour in the white wine. Cook until most of the wine has evaporated, then stir in the tomato sauce and 2 cups of chicken broth.
- Simmer the chicken: Partially cover the pan and simmer over medium-low heat for 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Finish the sauce: Remove the pan from the heat. Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the salt and pepper.
- Serve: Spoon the creamy chicken stroganoff over white rice and serve with shoestring potatoes. Egg noodles are another serving option.
Slow Cooker Brazilian Chicken Stroganoff
- Prepare the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Brown the mushrooms, chicken, onion, and garlic in a pan as described in the stovetop method.
- Transfer to the slow cooker: Add the browned chicken, onion, and garlic to the slow cooker, followed by the white wine, tomato sauce, and 1 cup of chicken broth.
- Cook: Cover and cook on HIGH for 4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the seasonings before serving.
Instant Pot Brazilian Chicken Stroganoff
- Sauté the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Select the Sauté function. Brown the mushrooms, chicken, onion, and garlic as described in the stovetop method. Set the mushrooms aside.
- Add the liquids: Return the chicken to the pot with the white wine and tomato sauce. Pour in ½ cup of chicken broth instead of the 2 cups used for the stovetop method.
- Pressure cook: Cancel the Sauté function, secure the lid, and seal the pressure valve. Select the Poultry setting and cook for about 15 minutes at pressure.
- Release the pressure: Carefully perform a quick pressure release according to your pressure cooker's instructions. Remove the lid only after the pressure has fully released.
- Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Adjust the seasoning and serve.
Recipe Video
Recipe Notes
Cooking time varies by method. The time listed in the recipe applies to the stovetop method.
Storage and Reheating
Refrigerate: Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, using shallow containers for faster cooling. Freezer: Freeze the stroganoff without rice or pasta in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The cream sauce may separate slightly after thawing. Reheating: Reheat in a saucepan or microwave until the chicken and sauce reach 165°F (74°C) throughout. Stir occasionally for even heating. Add a splash of chicken broth if the sauce has thickened, and avoid cooking it longer than necessary.Nutrition
Calories: 710.3kcal | Carbohydrates: 11.6g | Protein: 54.7g | Fat: 47.6g | Saturated Fat: 17.2g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 21.3g | Trans Fat: 0.2g | Cholesterol: 297.3mg | Sodium: 867.9mg | Potassium: 1224.2mg | Fiber: 2.4g | Sugar: 6.7g | Vitamin A: 1257.6IU | Vitamin C: 12.5mg | Calcium: 85.9mg | Iron: 3.6mg
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