Estrogonofe — Brazilian Stroganoff with Chicken Thighs

Ingredients

• 1½ lb Chicken Thighs, in strips
• 8 oz mushrooms, sliced
• 1 onion, diced
• 3 tbsp ketchup + 1 tbsp mustard
• 1 cup cream
• 2 cloves garlic
• 2 tbsp oil
• Shoestring potato sticks (batata palha) or crushed potato chips — the crowning glory
• White rice, to serve

Method

1. Sear the Chicken Thighs in the oil over high heat until browned and just cooked (165°F for chicken), then set aside.
2. Brown the mushrooms in the same pan until their water is gone and they're golden, 5 minutes; add the onion and garlic for 3 more.
3. Stir in the ketchup and mustard — yes, ketchup; Brazilian stroganoff is proudly unbothered by Russian opinion — and cook 1 minute.
4. Return the Chicken Thighs, pour in the cream, and simmer gently 3–4 minutes until the sauce is blush-pink and coats a spoon. Never boil hard; cream holds grudges.
5. Serve over white rice and BURY it in crispy potato sticks. The crunch layer is not garnish — it's the constitutionally required final ingredient.