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Strogonoff de frango may have Russian roots, but Brazilians have made it their own: tender chicken in a creamy, pink sauce of tomato, mustard and cream. It is one of the most-loved weeknight dinners in the country and a favorite with children. Served over cauliflower rice, it is quick, rich and keto friendly.
Per serving: 571 calories · 7.9 g net carbs · 45 g protein · 39 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 3/4 pounds boneless chicken thighs or breasts cut into strips
- 1 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 small onion finely chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tablespoons sugar-free ketchup
- 1 tablespoon prepared yellow or Dijon mustard
- 1 cup heavy cream
- 3 cups riced cauliflower cooked in butter, for serving
- 1 tablespoon butter for the cauliflower
- 2 tablespoons chopped parsley
Instructions
- Season the chicken with the salt and pepper. Melt the butter in a large skillet over medium-high heat and brown the chicken in two batches, 4 to 5 minutes per batch. Move to a plate.
- Add the onion to the pan and cook for 3 minutes. Add the garlic and mushrooms and cook for 5 to 6 minutes, until the mushrooms are browned and their liquid has evaporated.
- Return the chicken and its juices to the pan. Stir in the ketchup and mustard and cook for 1 minute.
- Pour in the cream, bring to a gentle simmer and cook for 4 to 5 minutes, until the sauce is thick enough to coat a spoon and the chicken is cooked through. Taste for salt.
- Meanwhile, cook the cauliflower rice in the butter for 5 minutes. Serve the strogonoff over the cauliflower rice, sprinkled with parsley.
Notes
Nutrition
About This Dish
Beef stroganoff is named after the Stroganov family of Russia, and the dish traveled through Europe before reaching Brazil in the 20th century. Brazilians transformed it with ketchup, mustard and canned cream, creating a sweeter, pinker sauce than the Russian original. Chicken strogonoff is now so popular in Brazil that many people consider it everyday home food. It is almost always served with white rice and batata palha, crispy potato sticks sprinkled on top just before eating. Shrimp and beef versions are also common, especially for special occasions.
Pairs Well With
- Brazilian Arroz Branco, Brazilian-Style Garlic Cauliflower Rice
- Brazilian Purê de Mandioquinha, Silky Root Purée in the Style of Mandioquinha
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Cathedral of Brasília). See all Brazilian recipes