Friday, March 4, 2011

Brazillian Chicken Stroganoff

I'm not sure how authentically Brazilian this is, not being familiar with Brazilian food, but I got this recipe from my friend Amanda, who got it from her sister-in-law, who got it from her in-laws who lived in Brazil for a time, so there.
Brazilian Chicken Stroganoff (slightly adapted)

1 lb boneless skinless chicken breasts

1/2 C chicken broth, give or take

2 Cans Nestle Creme (found in the Mexican aisle) or cream (I used half-and-half, about 2 C)

1 small can tomato paste

Spices to taste (I sauteed onion and garlic, seasoned with salt, pepper, Italian seasoning and oregano)

Hot cooked rice

Place chicken, it can be frozen, in a crock pot and cover with water or chicken broth. Season with salt and pepper and garlic, if desired. Cook on low until done, about 6-8 hours. Drain off water and shred chicken. Either replace in crock pot, or in a large pan on the stove top. Stir in tomato paste, about 1/2 C of chicken broth and the cream. Should be a pinkish sauce about the consistency of gravy. Add more chicken broth until you get the consistency you want. Season as desired. You can serve it once it's heated through, or you can keep it warm on low heat until ready to serve. Just take care not to warm it too much, you don't want to curdle the cream. Serve over hot cooked rice.

This is one of those recipes where you just kinda go by what works for you. I made this last week, and my poor hubby had a cold and couldn't really taste it, but I sure loved it! It is so simple, but oh so good! This will definitely become part of our regular rotation.

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