Brazilian Chicken Stroganoff
Brazilian chicken stroganoff is a fun twist on a classic! It's a more heavily seasoned take on Russian stroganoff. Total Time: 40 min
Prep time:
Cook time:
Serves: 6
Calories per serving: 310
Ingredients:
Cook time:
Serves: 6
Calories per serving: 310
2 tablespoons olive oil, divided
1 pound sliced fresh crimini mushrooms
1/2 teaspoon salt
1 medium onion, quartered
4 garlic cloves
6 fresh oregano leaves
3 tablespoons tomato paste
2 teaspoons Goya Sazon with coriander and annatto
1 1/2 cups 1-1/2 heavy whipping cream
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 bay leaves
1 pound boneless skinless chicken breasts, cubed
Hot cooked rice , for serving
stick Potato or crushed potatoes chips, optional
Directions:
Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
Serve over hot rice; top with potato sticks or crushed potato chips, if desired.
Source: tasteofhome.com
Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
Serve over hot rice; top with potato sticks or crushed potato chips, if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.