Dinner · 40 min · brazilian

Strogonoff de Frango (Brazilian Chicken Stroganoff)

A Brazilian dinner built around chicken and heavy cream — on the table in 40 minutes. The macros do the talking: 38g protein, 22g carbs, and 30g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken
• 1.5 cups Heavy cream
• 1 lb Mushrooms
• 1 Onion
• 3 cloves Garlic
• 0.33 cup Ketchup
• 2 tbsp Mustard
• 2 tbsp Butter
• 2 tbsp Olive oil
• 0.25 cup Parsley
• 2 tsp Salt

Steps

1. Cut the chicken into bite-size strips and season with salt. Sear in batches in the hot oil until golden — crowded chicken steams, and steamed chicken makes a sad strogonoff.
2. In the same pan, melt the butter and sauté the onion, garlic, and sliced mushrooms until the mushrooms release their liquid and brown.
3. Stir in the ketchup and mustard and cook 2 minutes — this sweet-tangy duo is what makes it Brazilian rather than Russian.
4. Return the chicken, pour in the cream, and simmer gently 8 minutes until the sauce thickens enough to coat a spoon. Do not boil hard or the cream splits.
5. Taste for salt and mustard — the sauce should be creamy, faintly sweet, and tangy all at once.
6. Serve over white rice with shoestring potatoes (batata palha) on top for crunch. In Brazil, strogonoff without batata palha is barely strogonoff at all.

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