Strogonoff de Frango (Brazilian Chicken Stroganoff)
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Ingredients
- 700 g chicken thigh fillets, sliced
- 250 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp tomato ketchup
- 1 tbsp tomato puree
- 200 ml double cream
- 1 tsp dijon mustard
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 776 kcal
- Protein
- 43.3 g
- Carbohydrate
- 67.7 g
- of which sugars
- 7.1 g
- Fat
- 36.1 g
- of which saturates
- 17.7 g
- Fibre
- 2.3 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a wide pan and brown the chicken thigh fillets for 6-7 minutes, until cooked through with no pink remaining. Lift out.
- 3
Add the onion and garlic to the pan and cook for 4 minutes, then add the mushrooms and cook for 5 minutes, until softened.
- 4
Return the chicken to the pan and stir in the tomato ketchup, tomato puree and dijon mustard.
- 5
Pour in the double cream, bring to a gentle simmer and cook for 3-4 minutes, until slightly thickened.
- 6
Serve the stroganoff over the rice.
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