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Brazilian Chicken Stroganoff


Brazilian Chicken Stroganoff


3 tablespoons avocado oil

6 cloves of garlic, smashed or grated

1 teaspoon salt

1 medium-sized diced white onion

1 tablespoon achiote annatto powder (orange-red condiment for food coloring)

1 medium-sized quartered fresh tomato

3 bone-in split chicken breasts with skin

¼ red bell pepper, cut into thin strips

4 cups of water (divided in half)

¼ cup of chopped cilantro

1-2 bay leaves

2 tablespoons of media crema (table cream); no liquid chill the entire can in the refrigerator, cream will rise to the top

1 cup of canned corn

⅓ cup of sliced pitted green olives

For serving:

Shoestring potato sticks

Cooked rice


In a large soup pot over medium heat, add avocado oil, smashed garlic, and salt. Stir until garlic is fragrant.

Add diced onions and cook until translucent. Then, add quartered tomatoes and cook until soft and mushy.

Push ingredients to the side and add annatto powder to the middle of the pot. Let it cook briefly, then mix with other ingredients to form a paste.

Place chicken skin side down in the pot to brown. After a few minutes, push the ingredients aside and add bell peppers.

Pour enough water to cover the chicken (about 4 cups). Add cilantro and bay leaves.

Cover the pot, bring to a boil, then reduce heat and simmer for 2-3 hours until chicken is tender and can be easily shredded.

Remove chicken from the pot, let it cool, then shred meat, discarding bones and skin. Reserve broth for other recipes.

In a large skillet over medium heat, add shredded chicken and 2 tablespoons of media crema (table cream), mix until well combined.

Stir in canned corn and sliced green olives, heating until warmed through. Add reserved broth if needed for the required consistency.

Serve your Brazilian Chicken Stroganoff over rice, topped with potato sticks.

(From Audible Original podcast ‘Your Mama’s Kitchen.’)

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