Easy Brazilian Recipes

Brazilian Chicken Stroganoff


This Brazilian Chicken Stroganoff Recipe is an easy 30 minute dinner with a tomato based sauce, cream, and mushrooms all over rice.

Let’s get started!


– 2 pound Chicken Breasts – Salt & Ground black pepper – 2 tablespoons olive oil – 1 Yellow onion medium – 4 Garlic Cloves minced  – 8-10 oz Mushrooms sliced – 1 Tablespoon Dijon mustard – 15 ounces Tomato sauce 1 can – 1 Tablespoon Tomato paste – 2 cups Chicken broth or stock – 1 Tablespoon Cornstarch – ¾ cup Half and Half – ½ cup Fresh Cilantro chopped – 2 cups Uncooked Long Grain Rice

Prep Ingredients


Cut the chicken breasts into 1 inch bite-size pieces season salt and ground black pepper. Dice the onion and mince the garlic cloves. Chop the cilantro. Slice the mushrooms. Make the rice.

Cook Veggies


Preheat a Dutch oven or large pan over medium-high heat, add olive oil, the mushrooms, and the onions. Cook for 5-6 minutes, until the mushrooms reduce by half and the onions start to turn translucent.

Cook Chicken


Add the garlic and chicken and cook until the chicken is completely white, no longer pink on the outside, about 8 minutes (you can cover to speed up the cooking time to 4-5 minutes).

Add Sauce Ingredients 


Add the cilantro, dijon mustard, tomato sauce, tomato paste, and broth. Stir and bring to a boil. Add salt and pepper according to taste. Once it begins boiling, reduce heat to low and simmer for 5 minutes.

Finish Stroganoff 


Add the cornstarch to half and half or heavy cream and stir to dissolve the cornstarch. Then add to the pot and stir to combine. Simmer for a final 5 minutes so sauce can thicken.

Serve over rice and garnish with fresh cilantro and Potato Sticks. Enjoy!!!