Estrogonofe de frango, usually written strogonoff de frango, is Brazilian chicken stroganoff: bite-size chicken and mushrooms in a creamy, rosy sauce of creme de leite, ketchup and mustard, spooned over white rice with a pile of crunchy batata palha. It’s one of Brazil’s favorite weeknight dinners, and it’s on the table in 35 minutes.
Here’s what makes it Brazilian, which chicken and cream to buy in the US, the variations Brazilian families make, and a tested recipe card.
Strogonoff de Frango at a Glance
| In English | Brazilian chicken stroganoff |
|---|---|
| Also spelled | Estrogonofe de frango, strogonoff de frango, stroganoff de frango |
| Protein | Cubed chicken breast or thighs |
| Sauce | Creme de leite, ketchup, mustard, tomato paste, mushrooms |
| Served with | White rice and batata palha (shoestring potato sticks) |
| Time and yield | 35 minutes, 4 servings |
What Is Strogonoff de Frango?
Strogonoff de frango is the chicken version of Brazil’s stroganoff. Cubes of chicken are browned with onion, garlic and mushrooms, then simmered in a sauce of ketchup, tomato paste and mustard and finished with creme de leite, Brazil’s light, shelf-stable cream. The result is mild, creamy and a little sweet, with a soft pink-orange color, and it’s always eaten with white rice and batata palha rather than noodles.
Stroganoff began as a Russian dish, and by the 1960s and 70s it was a fashionable dinner-party dish in Brazil. Chicken made it cheaper and faster, and today strogonoff de frango is everyday family food all over the country. For the original beef version and the dish’s history, see our estrogonofe de carne guide.
Chicken vs. Beef Estrogonofe
| Estrogonofe de frango | Estrogonofe de carne | |
|---|---|---|
| Cut | 1-inch cubes of breast or thigh | Thin strips of sirloin or tenderloin |
| Cooking | Browned, then simmered in the sauce until cooked through | Seared fast and pink, then warmed in the sauce |
| Flavor | Milder; the sauce leads | Beefier and richer |
| Cost | Budget-friendly, everyday | More of a special-occasion dish with tenderloin |
| Recipe | This page | Estrogonofe de carne |
Ingredients for Strogonoff de Frango
- ChickenBoneless, skinless breast (classic) or thighs (juicier), cut into 1-inch cubes.
- MushroomsFresh white mushrooms, or jarred sliced mushrooms (champignon) like many Brazilian cooks use.
- Ketchup and tomato pasteThe signature of the Brazilian version: color and a touch of sweetness.
- MustardPlain yellow mustard for tang. A little Worcestershire adds depth.
- Creme de leiteOr media crema or heavy cream, stirred in at the end.
- To serveWhite rice, batata palha and chopped parsley.
Chicken breast or thighs?
Most Brazilian recipes use breast (peito de frango), which gives neat, tender cubes. Thighs (sobrecoxa) have more flavor and stay juicy even if they simmer a little too long, so they’re the forgiving choice. Either way, cut the pieces the same size so they cook evenly, and cook to 165°F.
Creme de leite and US substitutes
Brazilian creme de leite comes in cans or cartons and is lighter than American heavy cream. The closest US match is Nestlé media crema, sold in 7.6-ounce cans in the Latin aisle (also available as media crema on Amazon). Heavy cream works and makes a richer sauce; simmer it a minute or two longer. Some Brazilian cooks also stir in a spoonful of requeijão for an extra-creamy (cremoso) sauce.
The one rule: once the cream is in, keep the heat low and never let the sauce boil, or it can split and turn grainy.
How to Make Strogonoff de Frango
- Cube and season the chicken with salt, pepper and a pinch of paprika. Start the rice.
- Brown the chicken in oil and butter over medium-high heat, in a single layer, about 5 minutes. Set it aside.
- Soften the onion and garlic, then add the mushrooms and cook until they start to brown.
- Stir in the sauce: ketchup, tomato paste, mustard, Worcestershire and a little broth. Scrape up the browned bits.
- Simmer the chicken in the sauce, covered, 6 to 8 minutes, until it reaches 165°F.
- Finish with cream over low heat and serve with rice and batata palha.
The full ingredient list, exact amounts and timings are in the recipe card.
Estrogonofe de Frango (Brazilian Chicken Stroganoff)
Brazil's favorite weeknight dinner: tender chicken and mushrooms in a creamy, rosy sauce of ketchup, mustard and creme de leite, served over white rice with crunchy batata palha. Ready in 35 minutes.
Ingredients
For the chicken
- 1½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika (optional)
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
For the sauce
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces (225 g) white mushrooms, sliced (or one 4.5-ounce jar sliced mushrooms, drained)
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ cup chicken broth or water
- 1 can (7.6 ounces) media crema or creme de leite, or 1 cup heavy cream
To serve
- Cooked white rice
- Batata palha (shoestring potato sticks)
- Chopped fresh parsley
Instructions
- Season the chicken. Cut the chicken into 1-inch cubes, pat dry and toss with the salt, pepper and paprika. Start the rice now so everything is ready together.
- Brown the chicken. Heat the oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5 to 6 minutes, turning once, until golden on the outside. Move to a plate.
- Cook the aromatics. Lower the heat to medium. Add the onion and cook 4 minutes until soft, then add the garlic and cook 30 seconds.
- Add the mushrooms. Stir in the mushrooms and cook 3 to 4 minutes until they release their liquid and start to brown (2 minutes if using jarred).
- Make the sauce. Stir in the ketchup, tomato paste, mustard, Worcestershire sauce and broth, scraping up the browned bits. Return the chicken and any juices.
- Simmer. Cover and simmer gently for 6 to 8 minutes, until the chicken reaches 165°F inside.
- Add the cream. Turn the heat to low and stir in the media crema or cream. Heat until steaming without boiling. Taste and adjust the salt.
- Serve. Spoon over white rice, pile batata palha on the side and finish with parsley.
Notes
Breast or thighs: Breast is the classic choice in Brazil. Thighs stay juicier and are harder to overcook; add 2 to 3 minutes of simmering.
Cream: Canned creme de leite or media crema (sold in the Latin aisle of most US supermarkets) gives the authentic texture. Heavy cream works too; simmer it 1 to 2 minutes longer to thicken.
Ketchup and mustard: Every Brazilian family has its own ratio. Start with the amounts here and add more ketchup for a sweeter, rosier sauce or more mustard for tang.
Storage: Refrigerate up to 3 days and reheat gently with a splash of water. Keep the batata palha separate so it stays crunchy. Freezing is not recommended because the cream can split.
Tips for the Best Chicken Stroganoff
- Brown, don’t steamDry the chicken and give it room in the pan so it gets golden.
- Same-size cubesEven pieces cook evenly and stay juicy.
- Taste the sauceEvery family has its own ketchup-to-mustard ratio. Adjust before adding the cream.
- Low heat for the creamWarm until steaming, never boiling.
- Batata palha at the tableStirred in, it goes soggy in seconds.
Variations Brazilians Love
- SimplesThe quick everyday version: no mushrooms, no Worcestershire, just chicken, onion, ketchup, mustard and cream.
- Com champignonWith plenty of mushrooms, the version on this page.
- Com palmitoSliced hearts of palm stirred in with the cream.
- CremosoExtra cream, or a spoonful of requeijão, for a looser, silkier sauce.
- De carneThe beef original: estrogonofe de carne.
What to Serve with Strogonoff de Frango
The Brazilian plate is always the same: fluffy white rice, the stroganoff and a mound of batata palha. Bags of batata palha and shoestring potato sticks are easy to find online. Add a simple lettuce and tomato salad, and a cold guaraná soda or a glass of Brazilian lemonade.
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 3 days and reheat gently over low heat with a splash of water. Store the batata palha separately. Freezing isn’t recommended because the cream sauce tends to separate.
Strogonoff de Frango FAQ
What is strogonoff de frango?
It’s Brazilian chicken stroganoff: cubed chicken and mushrooms in a creamy sauce of creme de leite, ketchup and mustard, served with white rice and batata palha.
Is estrogonofe de frango the same as strogonoff de frango?
Yes. Estrogonofe is the Portuguese spelling; strogonoff and stroganoff are also common in Brazil.
What makes Brazilian chicken stroganoff different?
Ketchup and tomato paste in the sauce, mild creme de leite instead of sour cream, and rice with batata palha instead of egg noodles.
How do you make strogonoff de frango creamy?
Use a full can of creme de leite or media crema, add it over low heat, and don’t let it boil. For an extra-creamy sauce, add a spoonful of requeijão or a splash more cream.
Can I make it without mushrooms?
Yes. Strogonoff de frango simples, without mushrooms, is one of the most common versions in Brazil.
Can I use chicken thighs?
Yes. Thighs are juicier and more forgiving than breast; simmer them 2 to 3 minutes longer.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.
