Brazilian Chicken Stroganoff with Brown Rice
Tips for Experienced Cooks
Experiment with using different types of smoked paprika, such as sweet or hot, to subtly adjust the dish's flavor profile. Consider finishing the dish with a splash of dry white wine before adding the yogurt, for an extra layer of complexity. If you're aiming for a silkier sauce, blend the tomato sauce and chicken broth with an immersion blender before adding.
Step 1: Heat the oil and cook the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
- 2 tablespoons olive oil
- 1 lb chicken
Step 2: Cook the vegetables
Add the onion, garlic, and red bell pepper to the skillet and cook until the vegetables are soft, about 5 minutes.
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
Step 3: Season the dish
Stir in the smoked paprika, cumin, oregano, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
Step 4: Simmer the sauce
Add the chicken broth and tomato sauce to the skillet and bring to a simmer. Reduce heat to medium-low and let simmer for 10-15 minutes until the sauce has thickened.
- 1 cup chicken broth
- 1 cup tomato sauce
Step 5: Finish the dish
Remove the skillet from heat and stir in the Greek yogurt. Season with salt and pepper to taste. Serve the chicken stroganoff over cooked brown rice.
- 1/2 cup Greek yogurt
- Salt and pepper to taste
- Cooked brown rice for serving
Meat, Eggs, & Dairy
- 1 pound chicken breast
Pantry Items
- 1/2 cup greek yogurt
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 1 tablespoon olive oil
- 4 cups cooked brown rice
Fresh Produce & Herbs
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
Seasonings & Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 whole salt
- 1 whole black pepper