Brazilian Chicken Stroganoff


Trying to make cuisines of the world.

Cook time90


  • 3 tablespoons Olive Oil (divided)
  • 1 Onion, Diced
  • 1 glass Mushrooms (Sliced)
  • 5 cloves Garlic cloves, crushed
  • 2-3 Chicken breasts, bone/skinless, thinly sliced
  • Cumin, Adobo, salt and ground black pepper to taste
  • 14.5 oz Tomatoes, stewed fire roasted
  • 1 small Tomato Paste, concentrated
  • 1 cup Heavy Cream
  • 1 cup Chicken broth


  • 1.

    Preparation15 minutes

  • 2.

    Cooking1 hours, 30 minutes

    Add chicken, spices, onions, garlic to a ziplock bag with a few tbsp of olive oil, and mix it in the bag until it's all integrated.,Leave in fridge for at least a few hours, but overnight would be great.,Heat up a dutch oven, or thick bottomed caserole, and add the chicken mix, stirring frequently, lower the heat so it doesn't burn.,Once the chicken is brown and vegetables are transparent add the tomato paste and fire roasted tomatoes and mushrooms.,Add enough chicken broth and heavy cream to just cover the chicken/vegetables.,Lower the heat to just a simmer and let it cook for 90 minutes. Stir once in a while and taste to adjust spice level.,Serve with rice and rolls

  • 3.