A Creamy Brazilian Comfort Classic
Brazilian Chicken Stroganoff, or Strogonoff de Frango, is one of Brazil’s most beloved comfort dishes. While inspired by the original Russian stroganoff, the Brazilian version evolved into something entirely its own — creamier, brighter, and packed with comforting flavor. Ketchup and mustard bring a slightly sweet tang to the silky tomato cream sauce, while crispy potato sticks scattered over the top add irresistible crunch. Served over fluffy rice, it’s simple home cooking at its absolute finest. If you crave the flavors found in this Brazilian Chicken Stroganoff recipe, you’re not alone.
Phil’s Brazilian Discovery
Phil McCockin first stumbled across this dish deep into a humid night in Rio de Janeiro after following the sound of samba music drifting from a crowded beachfront café. Exhausted from a long day of wandering open-air markets and dodging questionable cab rides, he expected little more than a quick meal and a cold beer. Instead, he found a bubbling skillet of creamy chicken stroganoff arriving at the next table, crowned with golden potato sticks that crackled with every bite.
One taste later, Phil was fully locked in, discovering the irresistible appeal of Chicken Stroganoff Brazilian style.
Reinventing the Classic Brazilian Chicken Stroganoff
Over the following weeks, Phil chased versions of the dish across Brazil — from tiny family kitchens in São Paulo to roadside diners outside Salvador. Every cook had their own spin. Some added mushrooms, others leaned heavier into mustard, and a few swore by a splash of Worcestershire sauce for deeper flavor. Phil eventually built his own version around balance: rich creaminess, bright tomato tang, tender chicken, and enough crispy potato sticks to keep every bite exciting.
The result is this Bare Brazilian Chicken Stroganoff — comforting, flavorful, and dangerously easy to devour. In short, reinventing Chicken Stroganoff in the Brazilian tradition can be a delicious journey.
More Adventures Await
If you enjoy recipes with global flavor and a side of mischief, there’s plenty more waiting inside the cookbook 101 Ways to Eat Cock. Packed with outrageous travel stories, comforting chicken recipes from around the world, and Phil’s signature cheeky storytelling style, it’s part cookbook, part adventure journal, and entirely unforgettable. Moreover, you’ll find even more inspiration beyond Brazilian Chicken Stroganoff for your home kitchen.
Phil McCockin’s Bare Brazilian Chicken Stroganoff
Brazilian Chicken Stroganoff (Strogonoff de Frango) is a beloved comfort dish that combines tender chicken with a silky, tomato-cream sauce. Unlike its Russian cousin, this version leans brighter and slightly sweeter thanks to ketchup and mustard, which balance the creaminess. It’s typically served with fluffy white rice and topped with crispy potato sticks (batata palha), giving every bite the perfect contrast of creamy, savory, and crunchy.
Ingredients
- 2 chicken breasts cut into bite-sized cubes
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp ketchup adds sweetness and tang
- 1 tbsp yellow mustard balances richness with sharpness
- 1 cup tomato sauce or passata for smoother texture
- ½ cup heavy cream or table cream for authenticity
- 2 tbsp vegetable oil or butter for richer flavor
- 1 tsp salt or to taste
- ½ tsp black pepper
- 2 cups cooked white rice jasmine or long-grain
- 1 cup crispy potato sticks batata palha, store-bought or homemade
Optional Add-ins:
- ½ cup sliced mushrooms for a heartier version
- 1 tbsp Worcestershire sauce adds depth
- Fresh parsley for garnish
Instructions
- Heat vegetable oil (or butter) in a large skillet over medium heat.
- Add chopped onion and cook 4–5 minutes, stirring, until translucent.
- Stir in garlic and cook another 30 seconds until fragrant (don’t let it burn).
- Add cubed chicken breasts to the skillet.
- Season with salt and pepper.
- Sear 6–7 minutes, stirring occasionally, until golden brown on the outside and just cooked through. Remove excess liquid if chicken releases too much moisture.
- Stir in ketchup and mustard, mixing well so the chicken is evenly coated.
- Add tomato sauce and reduce heat slightly.
- Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Lower heat to medium-low. Stir in heavy cream.
- Simmer gently for 2–3 minutes, stirring constantly, until sauce turns silky and slightly pink. Do not boil, or the cream may split.
- Spoon a generous portion of rice onto plates.
- Ladle the chicken stroganoff over the rice.
- Top with crispy potato sticks for crunch., and garnish with fresh parsley if desired.
Just the Tips:
- Balance the flavors: Brazilian stroganoff should be savory, creamy, and slightly tangy. Adjust with more ketchup for sweetness, mustard for sharpness, or cream for richness.
- Don’t overcrowd the pan: Searing the chicken in a crowded skillet causes steaming instead of browning. Cook in batches if needed for deeper flavor.
- Add the cream last: Always lower the heat before adding heavy cream. High heat can cause the sauce to separate instead of staying silky smooth.
- Go heavy on the potato sticks: The crispy batata palha isn’t just garnish — it’s essential texture. Add them right before serving so they stay crunchy.
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