MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brazilian Chicken Stroganoff
Categories: Poultry, Mushrooms, Herbs, Dairy
Yield: 6 Servings
2 tb Olive oil; divided
1 lb Fresh crimini mushrooms;
- sliced
1/2 ts Salt
1 md Onion; quartered
4 cl Garlic
6 Fresh oregano leaves
3 tb Tomato paste
2 ts Goya Sazon with coriander &
- annatto
1 1/2 c Heavy whipping cream
2 tb Red wine vinegar
1 tb Dijon mustard
2 Bay leaves
1 lb Chicken; boned, skinned,
- diced
Cooked rice; hot, to serve
Potato sticks or crushed
- potato chips (optional)
Heat 1 tablespoon oil in a large, heavy-bottomed skillet over
medium heat. Add mushrooms and salt; cook, stirring occasionally,
until mushroom slices have released their liquid and are a rich
brown color, 7 to 8 minutes.
Meanwhile, in a food processor, combine onion, garlic, oregano, and
remaining 1 tb olive oil; process until finely chopped. Add mixture
to the pan; cook, stirring constantly, until the onion mixture is
lightly browned, 2 to 3 minutes. Add tomato paste; stir until it
darkens in color, another 2 to 3 minutes. Stir in Sazon seasoning,
heavy cream, vinegar, mustard, chicken, and bay leaves; stir to
coat. Simmer 10 to 15 minutes or until chicken is fully cooked,
stirring occasionally. Turn off the heat; let mixture sit in the
hot pan for an additional 5 minutes. Remove bay leaves; discard.
Serve over hot rice; top with potato sticks or crushed potato
chips, if desired.
Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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