Easy Brazilian Recipes
– 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
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.
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.
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 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.
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.