Chicken Stroganoff 3


Camila’s Chicken Stroganoff

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Brazilian chicken stroganoff is a completely different dish than the stroganoff you get here or in Europe

I have never tasted a dish that I go, ‘Oh, that tasted like Brazilian chicken stroganoff.’ It’s kind of become a staple thing in my house and my kids love it just the same as I did growing up. This recipe is a modified version of Brazilian chicken stroganoff (which doesn’t use a slow cooker) — but the taste is very similar and this dish is a big hit in our house.

I’ll make this for lunch, for dinner, and then I’ll put it in the refrigerator and have it with toast in the morning for breakfast. We cook a big batch of it and we eat for a couple of days,  then we put it in the freezer and have it when we have a craving for it.

The recipe features marinated shredded chicken, corn, green olives, cream and potato sticks over white rice. It’s very light but very flavorful and you get a sensation of all flavors in your mouth.

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 garlic smashed in a mortar and pestle or placed in a plastic bag and hit with a ladle
  • 1/4 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 slow cooker on high, add oil, chicken skin side down, salt and achiote into 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 blended mixture over chicken in slow cooker and then add two more cups of water to slow cooker.
  • Cook on high for 4 hours.
  • Drain the chicken and vegetables, reserving all the broth.
  • Let 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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Enjoy! Beijos


Main photo courtesy of Savour Ontario

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