Brazilian Chicken Stroganoff (Estrogonofe de Frango)

Step 1

Cook the white rice according to package directions and keep warm.

Step 2

Season the chicken strips with the salt and pepper.

Step 3

Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 7 minutes, stirring occasionally, until browned and cooked through to 165°F with no pink remaining; remove and set aside.

Step 4

In the same skillet, cook the onion and garlic for 3 minutes until softened.

Step 5

Add the mushrooms and cook for 5 minutes, until they release their liquid and begin to brown.

Step 6

Stir in the tomato paste and cook for 1 minute, until fragrant.

Step 7

Return the chicken to the skillet and add 1/2 cup of water, scraping up any browned bits; simmer for 5 minutes.

Step 8

Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy; do not boil after adding the sour cream, to prevent curdling.

Step 9

Serve the chicken stroganoff over the warm white rice.