O Strogonoff de Frango é um clássico intemporal, uma receita cremosa e reconfortante que agrada a toda a família. A sua simplicidade torna-o perfeito para uma refeição de semana saborosa, combinando tiras de frango tenras com cogumelos num molho aveludado. É um prato versátil que se tornou um favorito em muitas cozinhas portuguesas.

Ingredientes (4 Pessoas)

  • 1 kg de peito de frango cortado em tiras
  • 1 lata de cogumelos inteiros
  • 1 cebola
  • 2 dentes de alho
  • azeite
  • sal
  • pimenta
  • 200 ml de natas

Preparação

  1. Comece por temperar as tiras de frango com sal e pimenta.
  2. Descasque a cebola e os alhos.
  3. Num tacho coloque a cebola cortada em meias-luas e o alho laminado, junte um fio de azeite e deixe refogar até a cebola estar translúcida.
  4. Em seguida junte a carne.
  5. Deixe cozinhar em lume baixo por cerca de 20 minutos.
  6. Junte os cogumelos escorridos e deixe cozinhar por 10 minutos.
  7. Ao fim desse tempo, junte as natas e assim que começarem a ferver, deixe-as apurar por 10 minutos e apague o lume.
  8. Sirva de imediato acompanhado com arroz branco e batata frita.

From our Portuguese kitchen to yours, here’s the classic recipe in English.

Chicken Stroganoff

Chicken Stroganoff is a beloved comfort food classic, a delightful variation of the traditional Russian beef dish. This recipe features tender pieces of chicken and mushrooms enveloped in a rich, savoury cream sauce. It’s an incredibly satisfying meal that feels indulgent yet is surprisingly straightforward to make, perfect for a cosy weeknight dinner.

The secret to a great stroganoff lies in building layers of flavour. This version starts with a simple base of sautéed onion and garlic, which provides a sweet and aromatic foundation for the dish. The chicken is gently cooked until tender before the mushrooms and cream are added. The final simmer allows the sauce to thicken slightly and for all the flavours to meld together into a harmonious, velvety sauce.

While this recipe is delicious as is, it’s also wonderfully adaptable. For a deeper flavour, you could use chicken thighs instead of breast. Many recipes also include a splash of Worcestershire sauce or a teaspoon of Dijon mustard to add a subtle tang that cuts through the richness of the cream. Traditionally in Portugal, this dish is served with white rice and crispy shoestring fries, but it’s equally delicious over egg noodles or mashed potatoes.

Ingredients (Serves 4)

  • 1kg chicken breast, cut into strips
  • 1 can of whole mushrooms, drained
  • 1 large onion
  • 2 cloves of garlic
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 200ml double cream (heavy cream)

Method

  1. Start by seasoning the chicken strips with salt and pepper.
  2. Peel the onion and garlic cloves.
  3. In a large pan or pot, add the onion, cut into half-moons, and the sliced garlic. Add a drizzle of olive oil and sauté over a medium heat until the onion is soft and translucent.
  4. Next, add the seasoned chicken to the pan.
  5. Cook over a low heat for about 20 minutes, or until the chicken is cooked through.
  6. Add the drained mushrooms and cook for a further 10 minutes.
  7. After this time, stir in the cream. As soon as it begins to gently bubble, allow it to simmer for 10 minutes for the sauce to reduce and thicken slightly. Turn off the heat.
  8. Serve immediately, accompanied by white rice and fried potatoes.