Ready in an hour, Brazilian Chicken Stroganoff is an easy and ridiculously delicious one-pan dinner. Loaded with juicy chicken thighs, button mushrooms, tomatoes and cream (or coconut cream) this low carb meal is perfect for the keto diet, as well as having a paleo option. You will love this Brazilian twist on the classic Russian dish!
Keto Brazilian Chicken Stroganoff
Let’s dive a little into the origins of this dish. The original, Beef Stroganoff, is a Russian 19th-century dish, named after one of the members of the Stroganov family. It has increased in popularity since then and has travelled all over the world taking on unique twists depending on the region and its food culture.
In Brazil specifically, they call this dish estroganofe. They not only make it with chicken (estroganofe de fango) but also with beef and shrimp, and they usually use table cream (which is difficult to find here in the UK). Unlike the original Beeg Stroganoff, Brazilian Chicken Stroganoff has a delicious tomato-based creamy sauce. I think you’ll appreciate this South American style of Stroganoff!
I’ve made this Brazilian Chicken Stroganoff recipe a few times and the sauce is always just incredible – my absolute favourite part! It’s addictively creamy, tangy, and seasoned perfectly with a hint of paprika and pepper. Here are a few reasons why this recipe is so good:
- It’s quick to make: ready in just one hour.
- Only one pan is needed: less clean-up <3
- It’s keto friendly. Just 8.2g net carbs in this dish, making it perfect for any low carb dieter.
- It’s paleo friendly. Use coconut cream instead of heavy cream and you have an amazing paleo dinner! The first time I made it was with the coconut cream and it was SO GOOD!
- It can be served over just about anything, or by itself. Rice, pasta, egg noodles, vegetable noodles (zoodles or spaghetti squash), riced vegetables all go perfectly this Brazilian Stroganoff recipe making it an excellent crowd-pleaser. Brazilians also eat it with shoe-string potatoes which is perfect for paleo!
Key ingredients for Brazilian Chicken Stroganoff
- Chicken: I used bone-in, skin-on chicken thighs for the extra oomph of flavour. Feel free to use chicken breast, or boneless skinless thighs.
- Cream: Traditionally, Brazilian Chicken Stroganoff is made with table cream which is an ingredient I have yet to find over here in the UK. Instead, heavy cream and coconut cream work well (I’ve tried them both), and sour cream is also suggested. I haven’t tried sour cream bit I think it would be very tasty in this dish.
- Ketchup: Yes, this is one of those dishes that calls for ketchup. Luckily, my Keto Ketchup is perfect for this dish as it is both keto and paleo-friendly. If you don’t want to make ketchup you can use store-bought but most are not suitable for a paleo diet. Reduced sugar will reduce the carb count though!
- Mushrooms: I used brown button mushrooms, but white will work as well.
- Cognac: Brazilians traditionally use a couple of tablespoons of cognac in their Chicken Stroganoff. Brandy would work too (it’s pretty much the same as cognac, slight geographical difference) and in a pinch white wine is fine. Cognac or Brandy will keep your carb count lowest as they have 0 carbs.
How to make Brazilian Chicken Stroganoff
For this story for a step-by-step guide to making Brazilian Chicken Stroganoff.
Storage & reheating Instructions
Any leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, place the leftovers in a pan over medium heat, and add around 1/4-1/2 cup of water, depending on how much food is there. Serve when the chicken thighs are piping hot all the way through.
More delicious family dinners
- GREEK CABBAGE ROLLS
- GLUTEN FREE BEEF STEW
- INSTANT POT GUMBO
- KETO-FRIENDLY INSTANT POT VEGAN CHILI
- TOM KHA WITH SHRIMP
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Brazilian Chicken Stroganoff
Equipment
- large pan
- chopping board
- knife
- measuring spoons/cups/scale
- plate
Ingredients
- 1 onion (red, yellow or white) thinly sliced
- 4 cloves garlic cloves crushed
- 200 g (3 cups) button mushrooms thinly sliced
- 1 kg (2.5lbs) bone-in, skin-on chicken thighs
- 2 tbsp cognac or brandy
- 2 tbsp Dijon mustard
- 1/2 tbsp
sweet paprika
- 1 can diced tomatoes
- 3 tbsp ketchup *see notes for my Keto Ketchup recipe
- 1 cup (7.6 ounce) heavy cream or coconut cream, sour cream, table cream.
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
- Chopped chives to garnish
Instructions
- In a large pan over high heat, brown the chicken thighs until the skin is golden (about 5 minutes per side).
- Remove the chicken thighs (leaving the fat & juices behind) and set aside.
- Sauté onions in pan with chicken juices for 2 minutes.
- Add the garlic, mushrooms, paprika, dijon mustard, ketchup, salt and pepper. Mix well.
- Stir in the diced tomatoes, cream and cognac. Mix well, taste and adjust seasoning if necessary.
- Return the chicken thighs and any extra juices on the plate to the pan and simmer for 30 minutes, or until the sauce reaches the desired consistency. Stir occasionally.
- Garnish with chopped chives if desired and serve.
Notes
Saturated Fat: 11g;
Cholesterol: 128mg Sodium 303m Total Carbohydrate: 12g;
Dietary Fiber: 3.8g;
Total Sugars: 5.8g;
Net Carbs: 8.2g Protein: 28g
Just wow, this sauce was Heavenly! I used the coconut cream this time. Great recipe.
So glad you enjoyed it!