← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 700 g boneless chicken thighs or breasts, cut into 2 cm pieces
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Butter
• 1 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 250 g button mushrooms, sliced
• 200 ml passata or tomato sauce
• 2 tbsp Ketchup
• 1 tbsp Dijon or yellow mustard
• 120 ml chicken stock
• 200 ml double cream (or Brazilian creme de leite)
• 2 tbsp Parsley, chopped
• 300 g white rice, cooked, to serve
• 100 g shoestring potato sticks (batata palha) (optional)

Method

1. Season the chicken with the salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the chicken in two batches for 4–5 min each, until golden. Set aside.
2. Lower the heat to medium, melt the butter in the same pan and cook the onion for 4 min, until soft. Add the garlic and mushrooms and cook for 5 min, until the mushrooms are golden and their liquid has gone.
3. Stir in the passata, ketchup, mustard and stock, scraping up the browned bits. Return the chicken and its juices and simmer for 6–8 min, until the chicken is cooked through (75°C / 165°F) and the sauce has thickened a little.
4. Turn the heat right down, stir in the cream and warm for 1–2 min without letting it boil. Taste for salt and pepper and scatter with parsley.
5. Serve with white rice and a big handful of potato sticks on top for crunch.

Tips

• Check your stock, ketchup and mustard are gluten-free if that matters; most are, but some brands add wheat.
• Beef works just as well: use thin strips of sirloin and sear them very briefly in step 1.

Sources

Written in our own words after cross-checking these recipes:

Easy and Delish Brazilian Kitchen Abroad