Brazilian Chicken Stroganoffy


Brazilian Chicken Stroganoffy

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Christmas is just around the corner and this year Camila is sharing with us one of her holiday favorites, Brazilian Chicken Stroganoffy. 

Brazilian Chicken Stroganoffy might not be a dish that Brazilians traditionally serve on Christmas, but it has become a Christmas Eve tradition in Camila’s house. Even better, you can make this dish all year round!

Check out the video below to see Camila make this dish step-by-step.

A couple of tips for this recipe: First, do not let your garlic burn! If you do, you will have to start over. Second, add salt after you add your onions; it will help absorb excess water from the onion.

Finally, when you are cooking the chicken, make sure it is nice and covered with all the seasoning and spices; this is how you will get all the flavor! Also, be sure to cover your chicken with water. Depending on your pot, you may need more or less than the recipe calls for.

Lastly, plate this delicious dish with rice and top with some potato sticks.

Brazilian Chicken Strogonoffy

Servings 4 people


  • 3 tbsp. avocado oil
  • 6 cloves garlic, smashed in a mortar and pestle or placed in a plastic bag and hit with a ladle
  • 1 tsp. salt, divided
  • 1 white onion, diced
  • 1 tbsp. achiote annatto powder or Goya Sazon with coriander and annatto
  • 1 tomato, quartered
  • 3 bone-in split chicken breasts with skin
  • 1/4 red bell pepper, cut into thin strips
  • 4 cups water (divided in half)
  • 1/4 cup cilantro, packed chopped
  • 1-2 bay leaves
  • 2 tbsp. media crema, no liquid chill the entire can in the refrigerator, cream will rise to the top
  • 1 cup corn (canned)
  • 1/3 cup sliced green olives
For serving:
  • potato sticks
  • cooked rice


  • In a large soup pot, over medium heat, add avocado oil, smashed garlic, and salt. Stir together until garlic becomes fragrant. Add the chopped onions and cook until translucent. Add tomatoes and cook until tomatoes become very soft and mushy.
  • Push the ingredients to the side of the pot. Add the annatto to the middle of the pot and let it cook in the residual oil for just a few seconds, and then mix it up to combine with the other ingredients in the pot. Let all the ingredients cook down until it resembles a paste.
  • Add the chicken to the pot skin side down (you want to brown the chicken). Let cook for a few minutes. Push the ingredients off to the side of the pot and add the bell peppers.
  • Add enough water to cover the chicken, approximately 4 cups.
  • Add the cilantro and bay leaves.
  • Place lid on pot and bring to a boil, reduce to simmer, and cook for 2-3 hours over low. Chicken is ready when it can be pulled apart with two forks.
  • Remove the chicken from the pot and let cool for easier handling. Remove the skin, and begin shredding, making sure there are no bones. Reserve all the broth left in the pot to use for soup or in other recipes.
  • In a large skillet over medium heat, add the shredded chicken and 2 tablespoons of medina crema. Use only the thick cream portion that rose to the top when refrigerated; do not use any of the liquid. Gently mix the cream into the chicken.
  • Add the corn and sliced green olives. Heat until all ingredients are warmed through. If needed, you can add some of the reserved broth to get your desired consistency.
  • To serve, plate the Brazilian Chicken Strogonoffy with rice and top with potato sticks.
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TIP: If you love to use a slow cooker, you can use the below recipe!

Camila's Chicken Stroganoff


  • 3 tbsp. oil
  • 3 bone-in split chicken breasts with skin
  • 1 tbsp. achiote paste (annatto seed)
  • 2-1/2 tsp. salt
  • 6 cloves of garlic, smashed in a mortar and pestle or placed in a plastic bag and hit with a ladle
  • 1/4 of a red pepper, cut into thin strips
  • 1/4 cup packed chopped cilantro
  • 1 white onion, diced
  • 1 tomato, quartered
  • 4 cups water, divided
  • 1 bay leaf
  • 1 cup corn (frozen, fresh or canned)
  • 1/3 cup sliced green olives
  • 2 tbsp. media crema, crema de leche, or half and half
  • cooked rice, for serving
  • potato sticks


  • Heat the slow cooker on high. Add oil, chicken with skin side down, salt, and achiote into a slow cooker. Toss to coat chicken.
  • In a blender, add smashed garlic, red pepper, cilantro, diced onion, and tomato. Pour in 2 cups of water and blend well. Pour the blended mixture over the chicken in the slow cooker and then add two more cups of water to the slow cooker.
  • Cook on high for 4 hours.
  • Drain the chicken and vegetables, reserving all the broth.
  • Let the chicken cool and pull/shred meat from the chicken breasts.
  • Return the meat to a large fry pan. Add corn, green olives, and only the cream that rises to the top of the media creme, and some of the reserved chicken stock to reach your desired consistency.
  • Warm it up and serve with rice and top with potato sticks.
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Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!


Recipe sponsored by H-E-B

by Camila Alves McConaughey