Brazilian Chicken Stroganoff (Strogonoff de Frango)

Ingredients

• 1.5 lbs Chicken breasts, cubed
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tbsp Mustard
• 1 cup Heavy cream
• 8 oz Mushrooms, sliced
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat, which is 400°F (200°C).
2. 2Add the 1.5 pounds of cubed chicken breasts to the hot skillet. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the 8 ounces of sliced mushrooms and the 1 medium chopped onion to the same skillet. Cook for about 5 minutes, stirring often, until the onion is softened and the mushrooms have released their liquid and started to brown.
4. 4Stir in the 2 cloves of minced garlic, the 2 tablespoons of tomato paste, and the 1 tablespoon of mustard. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5. 5Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 2 to 3 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Return the cooked 1.5 pounds of chicken to the skillet. Stir everything together to coat the chicken evenly with the sauce.
7. 7Season the stroganoff with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Brazilian Chicken Stroganoff hot, accompanied by white rice and potato sticks.

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