Brazilian Chicken Stroganoff

• servings: 6
• total time: 40 minutes

Ingredients

2 tablespoons olive oil, divided

1 pound sliced fresh crimini mushrooms

1/2 teaspoon salt

1 medium onion, quartered

4 garlic cloves

6 fresh oregano leaves

3 tablespoons tomato paste

2 teaspoons Goya Sazon with coriander and annatto

1-1/2 cups heavy whipping cream

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 bay leaves

1 pound boneless skinless chicken breasts, cubed

Hot cooked rice, for serving

Potato sticks or crushed potato chips, optional

Directions

1. Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.

2. Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.

3. Serve over hot rice; top with potato sticks or crushed potato chips, if desired.

Notes

Along with white rice, I love to serve this dish with a side of quick corn and black bean salad.

Follow it up with pacoca, a no-bake Brazilian treat made with peanuts and sweetened condensed milk.