Brazilian Chicken Stroganoff

Ingredients

• 600 g chicken breasts
• 1 piece yellow onion
• 2 cloves garlic
• 200 g canned sliced button mushrooms
• 200 ml tomato purée
• 3 tbsp ketchup
• 1 tbsp sweet mustard
• 200 g whole crème fraîche
• 2 tbsp sunflower oil
• 20 g unsalted butter
• to taste fine salt
• to taste ground black pepper
• 1 tsp sweet paprika
• 300 g long-grain rice
• 700 ml water
• 100 g shoestring potato sticks
• 0.25 bunches fresh flat-leaf parsley

Method

1. Cut the chicken into even pieces, then pat dry with paper towels; it needs to be very dry to sear rather than boil.
2. Thinly slice the onion and mince the garlic; drain the mushrooms until they release almost no more juice.
3. Start the rice in salted water at a gentle simmer and cook until the grains are tender and separate; keep covered and warm.
4. Heat the oil and butter in a large sauté pan, then sear the chicken until golden on the edges and still juicy in the center; remove to a plate.
5. In the same pan, sauté the onion until it becomes translucent and smells slightly sweet, then add the garlic and stir just long enough to release its aroma without browning.
6. Add the mushrooms, paprika, ketchup, mustard, and tomato purée; scrape the bottom of the pan well and let reduce until you have a glossier, concentrated sauce.
7. Return the chicken and its juices to the sauce, then let simmer gently until the meat is cooked through and the sauce coats the back of a spoon.
8. Lower the heat, stir in the crème fraîche, and mix without boiling; the sauce should become pinkish-orange, smooth, and velvety.
9. Taste, adjust the salt and pepper, then serve immediately with the hot rice, the crispy shoestring potato sticks, and a little chopped parsley.

Nutrition

Per serving

Energy

800.9 kcal

Protein

44.37 g

Carbohydrate

83.55 g

Fat

30.4 g

Fibre

7.51 g

Calcium

59.77 mg

Iron

1.12 mg

Magnesium

19.29 mg