Chicken Stroganoff 

By Ham El-Waylly

Updated Feb. 3, 2025

Chicken Stroganoff 
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(2,134)
Comments
Read comments

This Brazilian stroganoff is a riff on the classic Russian-American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s. In Brazil, stroganoff is often made with beef, chicken or shrimp, but with a tomato base, and heavy cream instead of sour cream. The biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks. Do not omit the crunchy potato; it may be a garnish, but it is essential. If sticks are hard to find, replace them with lightly crushed chips. Straying from tradition, this recipe opts to poach the delicate chicken breast at the end, for more tender results, rather than to sauté it at the beginning.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings 
  • 4tablespoons unsalted butter
  • 1pound button mushrooms, wiped clean and cut into quarters
  • Kosher salt 
  • 1large yellow onion, finely diced 
  • 4garlic cloves, minced 
  • 1fresh or dried bay leaf 
  • 1cup heavy cream 
  • 1pound boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1cup tomato purée or passata
  • 1tablespoon ketchup 
  • 1tablespoon Dijon mustard 
  • 2teaspoons Worcestershire sauce 
  • ⅓cup parsley leaves, roughly chopped 
  • Freshly cracked black pepper 
  • Cooked white rice, for serving
  • Crispy potato sticks, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

595 calories; 38 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 34 grams protein; 1077 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place a medium pot over medium-high heat and add the butter. When the butter has started foaming, add the mushrooms, toss to coat and season with a large pinch of salt. Cook, stirring frequently, until the mushrooms have released all their liquid and are a deep mahogany brown, about 15 minutes.

  2. Step 2

    Add the onion, garlic and bay leaf and cook, stirring frequently, until onion and garlic are fragrant, softened and a little brown along the edges, about 5 minutes.

  3. Step 3

    Add the heavy cream, scraping off any stuck-on bits with a spatula or wooden spoon. Add the chicken, tomato purée, ketchup, mustard, Worcestershire sauce and a large pinch of salt. Stir to combine, bring to a gentle simmer and cook until flavors meld and chicken is fully cooked, about 10 minutes.

  4. Step 4

    Take the pan off the heat, remove and discard the bay leaf and stir in the parsley. Taste and season with salt and pepper. Serve on top of white rice and garnish with a handful of potato sticks.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,134 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Aleochi Carvalho

As a Brazilian, I must say that this recipe is probably one of the most beloved dishes around here. It's usually a Sunday or family-gathering kind of dish. In Brazil potato sticks (Called "straw-potatoes" in Portuguese) are very popular and we have multiple types such as extra thin, medium, seasoned, spicy.... And one last thing, in Brazil, white rice is cooked with salt, onions, and garlic, not like Asian rice. Enjoy :)

Dori Rose

Wow… tried this on a whim one Sunday night. This was unique and delicious!!!! Two glasses of wine in and I’m having a moment. The potato sticks on top are a must.

Deborah

They are usually in the chip aisle at grocery stores. In cans, near the pringles!

Bicycle Dude

I read and watched the video of this recipe; it seemed like it would be fun to make. I had nearly everything on hand, except for the mushrooms, chicken breast, and the potato sticks, which I loved as a kid. I had to scale the recipe for two servings. The rest of the ingredients were to scale. Some of the comments mentioned serving Brazilian rice with this dish. I found a recipe for the Brazilian rice, which is the best! This is a keeper, and it's better the next day.

Curtis

I just made this dish and thought it was very delicious and simple to make. I scaled it down for two, not knowing what it should taste like, I was impressed with the flavor and ease of how it comes together so quickly. Although, for me, I think it could use a bit of heat, i.e. paparka, chilli peppers, etc. There were some recommendation for Brazilian rice which I found that added another level of texture and flavor to the overall dish. Should you make this dish, make sure to make the rice portion first so it's waiting for the stroganoff. I had some slightly overcooked chicken breast pieces, but not a lot. This is definitely a keeper and will make again trying chicken thighs and compare the two with some personal tweeks. As some comments mentioned, this dish is highly personal with every Brazilian family having their own version.

Sahan Arzruni

Better with dark chicken meat.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.