Quick Strogonoff de Frango: A Bold Brazilian Chicken Classic in Under 30 Minutes

Strogonoff de frango is one of Brazil's most beloved comfort dishes — a creamy, tangy chicken stew that comes together fast enough for a weeknight but rich enough for a celebration. This version leans into the deep, savory side of the recipe: golden-seared chicken, a luscious tomato-and-cream sauce, and just enough Worcestershire and mustard to keep every bite bold. Served over fluffy white rice and topped with crispy potato sticks, it is the kind of meal that disappears from the pot before it ever reaches the table. Whether you are discovering Brazilian home cooking for the first time or recreating a childhood favorite, this streamlined recipe delivers maximum flavor with minimum fuss.

The Creamy Classic That Started It All

This is strogonoff de frango at its most traditional: tender chunks of chicken folded into a glossy, rose-hued cream sauce, brightened with a touch of tomato paste and balanced with mustard and Worcestershire sauce. The dish is pure Brazilian home cooking — simple ingredients, generous portions, and a sauce built to cling to every grain of rice. A final shower of batata palha (shoestring potato sticks) adds the crunch that makes this recipe unmistakable. It is comfort food with a sharp, savory edge, and it comes together in a single skillet.

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup heavy cream
• 1/2 cup whole milk
• Salt and freshly cracked black pepper, to taste
• 2 cups cooked white rice, for serving
• 1 cup crispy potato sticks (batata palha), for garnish
• Fresh parsley, chopped, for garnish

1. Season the chicken cubes generously with salt and black pepper on all sides.
2. Melt the butter in a large skillet over medium-high heat until it foams.
3. Add the chicken in a single layer and sear undisturbed for 3 minutes, then stir and cook 2 to 3 minutes more until golden and just cooked through. Transfer to a plate.
4. Lower the heat to medium and add the onion to the same skillet, scraping up the browned bits. Cook for 4 minutes until soft and translucent.
5. Stir in the garlic and cook for 30 seconds until fragrant, then add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
6. Whisk in the Worcestershire sauce and Dijon mustard, then pour in the cream and milk. Simmer gently for 3 minutes until the sauce thickens enough to coat a spoon.
7. Return the chicken and any resting juices to the skillet. Simmer for 2 minutes, taste, and adjust with salt and pepper.
8. Serve immediately over white rice, crowned with a handful of potato sticks and a scatter of fresh parsley.

Weeknight-Fast Strogonoff, Shot Like a Short

When time is tight, this quick-fire approach to strogonoff de frango proves that a deeply savory sauce needs no shortcuts — only smart ones. High heat for the chicken, a single pan for the sauce, and a short simmer keep the whole process under thirty minutes from fridge to plate. The result is the same rich, tangy, cream-heavy strogonoff you know, with a glossy consistency and enough sauce to soak into every serving of rice. Make a double batch: strogonoff reheats beautifully, and the flavors deepen overnight in the refrigerator.

• 1 pound boneless, skinless chicken thighs or breasts, cubed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• Pinch of nutmeg (optional)
• Salt and black pepper, to taste
• Cooked rice and potato sticks, to serve

1. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a wide skillet over high heat.
2. Sear the chicken for 4 to 5 minutes total, stirring only occasionally, until browned on all sides. Remove and set aside.
3. Reduce the heat to medium, add the butter and onion, and cook for 3 minutes until softened.
4. Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste smells sweet and turns deep red.
5. Stir in the Worcestershire sauce and mustard, then pour in the cream. Bring to a gentle simmer.
6. Return the chicken to the pan and simmer for 2 to 3 minutes until the sauce thickens and the chicken is fully cooked. Season with a pinch of nutmeg, salt, and pepper.
7. Plate over hot rice and finish with potato sticks for crunch.

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