Ever since I married into a Brazilian family, I have become so obsessed with all of the amazing food that comes with the culture. Recently, my mother-in-law came to stay with us for a few weeks. This was one of the first things that she taught me to make. Normally, I used recipes that I pulled up online; however, none have been quite as tasty that the stroganoff that she has been making over the years. I am happy to share this recipe with everyone!! Enjoy and let me know your thoughts!
INGREDIENTS:
3 lbs chicken breast (boneless & skinless)
1 (25 oz) can of pasta sauce
4 cloves of garlic – crushed
1/2 yellow onion – diced
1 bunch of parsley – chopped
4 prigs of green onion – chopped
1 (7 oz) can of Crema Mexicana
4 tablespoons of Ketchup
1 tablespoon mustard (I prefer mild dijon)
1 tablespoon butter
4 tablespoons lime juice
1 (13 oz) can of sliced mushrooms – drained
1 cube of chicken broth
2 cups water
salt & pepper
DIRECTIONS:
Dice chicken into 1/2 inch pieces.
Combine chicken, lime juice, salt and pepper in a large bowl. Marinate for an hour.
In a large pot, combine butter and diced yellow onion. Saute until onions are translucent.
Add chicken and marinade juices to the pot of sauteed onions. Cook on med/high heat for 10 minutes.
Add in chopped parsley, green onion, dijon and chicken broth cube. Saute for another 5 minutes.
Add in Ketchup, tomato sauce, mushrooms and water. Saute for 35 minutes on medium heat.
Stir in table cream and turn off the heat (DO NOT BOIL). Consistency should be soupy thick. If it is a bit runny, add a tablespoon of corn start (make sure to stir it with some water in a cup, before adding to pot, to avoid clumps in the sauce).
Serve on top of white rice. Top with potato sticks (or corn).