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Brazilian Chicken Stroganoff🍲
recipe by Hisham “Ham” El-Waylly
Hisham’s take on chicken stroganoff is comfort food incarnate. From now on, I will no longer think of stroganoff as a cream sauce, chunks of brown beef, and egg noodles. I’d love to make this with new protein and seasoning variations.
I had to throw this recipe together quickly before heading to softball, but I’d love to try it again when I have more time. As Hisham points out, the longer you let the pieces caramelize, the better the flavors develop. Each layer builds on the next, though I had to rush through it this time.
Heavy cream, tomato puree, ketchup, Dijon, and Worcestershire sauce come together to create a rich, pink sauce that’s unexpectedly vibrant and delicious. I wasn’t thrilled about the color at first, but it definitely grew on me.
Tender chunks of chicken thighs, two pounds of mushrooms, onions, and garlic blend seamlessly with the sauce. Simply ladle it over fresh rice, top with crispy potato sticks, and you’ve got yourself an exceptional dish.
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Brazilian Chicken Stroganoff🍲
recipe by Hisham “Ham” El-Waylly
Hisham’s take on chicken stroganoff is comfort food incarnate. From now on, I will no longer think of stroganoff as a cream sauce, chunks of brown beef, and egg noodles. I’d love to make this with new protein and seasoning variations.
I had to throw this recipe together quickly before heading to softball, but I’d love to try it again when I have more time. As Hisham points out, the longer you let the pieces caramelize, the better the flavors develop. Each layer builds on the next, though I had to rush through it this time.
Heavy cream, tomato puree, ketchup, Dijon, and Worcestershire sauce come together to create a rich, pink sauce that’s unexpectedly vibrant and delicious. I wasn’t thrilled about the color at first, but it definitely grew on me.
Tender chunks of chicken thighs, two pounds of mushrooms, onions, and garlic blend seamlessly with the sauce. Simply ladle it over fresh rice, top with crispy potato sticks, and you’ve got yourself an exceptional dish.
[Check out the recipe at NY Times Here](https://cooking.nytimes.com/recipes/1023694-chicken-stroganoff)
My wife is Brazilian. This shit is amazing
That looks amazing, specially with the shoestring fries.. <3
wondering how it taste
I once had Brazilian beef stroganoff, in newark in 2017, and I often think about it to this day.
How’d you get the fries so well done that thin? It looks amazingly crispy yet not overdone!