- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 315 kcal
Quick summary
“Chicken stroganoff is one of the most popular preparations in Brazil, combining golden chicken breast cubes with a rich sauce of peeled tomatoes, ketchup, mustard, and heavy cream. It's worth making because it presents a very accessible cost, fast preparation time, and high satiety.”
What you need to know
- Refogado inicial de 500g de peito de frango em cubos com cebola picada e alho no óleo até dourar uniformemente
- Cozimento em fogo brando por 20 minutos com uma lata de tomate pelado desmanchado, ketchup e mostarda amarela
- Finalização em fogo desligado adicionando 200g de creme de leite e mexendo com cuidado até obter molho homogêneo
Ingredients
Main
- 500g of chicken breast in cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200g of heavy cream
- 1 can of peeled tomatoes
- 2 tablespoons ketchup
- 1 tablespoon of mustard
- Salt and pepper to taste
- 1 tablespoon of oil
Instructions
Principal
- In a pan, heat the oil and sauté the onion until transparent.
- Add the garlic and chicken, and cook until the chicken is golden.
- Add the canned tomatoes, ketchup, and mustard, stirring well.
- Season with salt and pepper to taste.
- Cook over low heat for about 20 minutes.
- Turn off the heat and add the heavy cream, mixing until smooth.
- Serve hot accompanied by white rice and shoestring potatoes.
Chef's tips
- Corte o peito de frango em cubos regulares de 2 centímetros para que atinjam o cozimento por completo sem perder a suculência
- Desmanche os tomates pelados com as costas da colher ou garfo na panela para formar um molho espesso e aveludado
- Incorpore o creme de leite apenas após desligar o fogo para preservar a textura sedosa sem talhar a gordura do leite
Variations
- Strogonoff de frango com milho e champignon adicionando meia xícara de cada ingrediente ao molho durante os 20 minutos de fervura
- Versão com requeijão cremoso adicionando duas colheres de sopa de requeijão junto ao creme de leite para encorpar o caldo
- Strogonoff aromático acrescentando uma colher de chá de páprica picante ou páprica defumada ao refogado de cebola
Substitutions
- O peito de frango pode ser substituído por filé de sobrecoxa desossada em cubos, tiras de peru ou cubos de lombo suíno
- A lata de tomate pelado pode ser substituída por 4 tomates maduros batidos sem sementes ou 300g de polpa de tomate
- O creme de leite de leite de vaca pode ser substituído por creme de leite vegetal de aveia ou creme de castanha-de-caju
How to store
Keep leftovers in a closed glass jar in the refrigerator for up to 3 days. When reheating, use a pan over low heat stirring gently with a spoon; if the sauce thickens too much, add two tablespoons of milk or filtered water.
Can it be frozen?
It is not recommended to freeze stroganoff after mixing in the cream, as it loses its smooth texture when thawed. If you wish to freeze, store the cooked meat with the tomato sauce without the heavy cream for up to 90 days in the freezer.
What to serve with
Serve mandatorily accompanied by fresh, fluffy white rice and a generous portion of crispy potato sticks. A simple salad of iceberg lettuce leaves with tomato slices and olive oil complements the meal with balance.
Frequently asked questions
Doesn't the chicken breast get dry cooking for 20 minutes?
Cooking over low heat immersed in the peeled tomato sauce and seasonings protects the breast fibers, keeping the cubes soft and juicy.
Can I put sliced mushrooms in this chicken version?
Yes, adding 100g of sliced mushrooms along with the peeled tomato enriches the recipe and brings it even closer to the traditional presentation.
Should the heavy cream be added cold or at room temperature?
Prefer to use heavy cream at room temperature to avoid sudden thermal shock with the hot sauce when mixing.
Why use canned peeled tomatoes instead of regular tomato paste?
Canned peeled tomatoes provide freshness, rustic texture, and more balanced acidity, resulting in a less industrialized sauce.
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