- 2 lbs skinless, boneless chicken breasts, cut into 1-inch cubes
- salt, to taste
- ½ tsp ground black pepper, additional to taste
- 4 garlic cloves, minced
- 1 large yellow onion, finely chopped
- 2-4 sprigs fresh parsley leaves (to taste), chopped, divided
- 4-5 Tbsp light oil, divided (any neutral oil with a high smoke point will work)
- 8 oz white mushrooms, thickly sliced
- 2 Tbsp tomato paste
- 2 Tbsp dijon or yellow mustard
- 2 Tbsp dry white wine
- ½ tsp nutmeg
- 14 to 15 oz can crushed tomatoes
- ¼ – ½ cup chicken stock, divided (as needed)
- 7.6 oz can “media crema” or “creme de leite” (table cream)
- optional garnish: potato sticks also known as “papitas fritas” or “batata palha”
- 1 ½ cup white rice
- 2 Tbsp light oil
- 2 garlic cloves, minced
- ½ medium sweet or yellow onion, finely chopped
- 2 ½ cups water
- ½ tsp salt
Rinse and pat dry chicken. Place on a cutting board and slice into 1-inch cubes. Put in a bowl or dish and sprinkle with ground black pepper and salt, 2/3 of the minced garlic, 1/2 the parsley. Cover and let sit at room temperature for 15-20 minutes.
While the chicken is marinating, begin to prepare the rice to serve alongside.
In a large pot or wok, over medium-high heat, add 3 Tbsp of light oil. Once shimmering, add chicken and sear while stirring for 2 minutes. Remove chicken from the pot, leaving the drippings, and let sit on a platter.
Lower heat to medium. Add 1 Tbsp of light oil and the remaining garlic and onions. Cook for 2 minutes while stirring. Add the sliced mushrooms and sauté for another 1-2 minutes, keeping the firmness but browning slightly.
Add the tomato paste, mustard, nutmeg, ¼ tsp ground black pepper and stir to coat.
Add the chicken back to the pot along with the dry white wine and stir to deglaze for about 1-2 minutes until most of the liquid evaporates.
Then add the crushed tomatoes and remaining parsley and stir to mix.
Reduce heat to medium-low and bring to a simmer for 5-10 minutes, stirring throughout to let the sauce thicken. Add chicken stock as needed to keep moist, ¼ cup at a time.
Remove from heat and let any bubbles subside. Fold in the “media crema” table cream, then add additional salt and pepper to taste.
Rinse the rice using a mesh strainer until the liquid runs clear. Let sit to dry for approximately 5 minutes.
In a medium pot, over medium heat, add 2 Tbsp of light oil. Add the garlic and stir for thirty seconds, careful not to burn. Add the onion and stir while sautéing for 1 minute. Add the rice and sauté for 1 minute.
Add the water and salt to the pot and cook uncovered until the water fully evaporates, 15-20 minutes.
Remove from heat, cover with lid, and let sit for 5 or more minutes.
TO FINISH & SERVE:
Serve the stroganoff immediately over white or jasmine rice with optional potato sticks as garnish.
Silverado Marketing Manager, married to a Brazilian
SILVERADO RECIPE HACK!
The “media crema” or “creme de leite” table cream can be found in the Latin or Ethnic Section of your grocery store. Crème Fraiche can serve as a substitute.
Potato sticks can be found in the Chips aisle or the Latin version in the Latin or Ethnic foods section.
You can substitute ketchup for the tomato paste if you do not have on hand.