Tuesday, September 11, 2012
This is a delicious variation of the traditional stroganoff here in the United States. I came to love this while living in Brazil. The best part about it is that it can be added to your 30 minute meal recipes and it is so yummy! This is definitely a must try!
2 - 3 chicken breasts
1 can Nestle table cream (found in the hispanic foods section)
1 can coconut milk
1 small can tomato sauce
2 - 4 cloves of garlic, crushed
half of a medium size onion, chopped
1 - 2 Tbsp olive oil
1 can corn (optional)
shoe string potatoes or hand crushed original flavor ruffle lays (optional)
salt and pepper to taste
In large frying pan add the garlic, onions, mushrooms and olive oil. Sautee over medium high heat (about 3 - 4 minutes) watching so it doesn't burn. Add the Nestle table cream, coconut milk, tomato sauce and corn. Squeeze the juice of the lime into the sauce as well. In the mean time, toss the chicken onto the grill with the seasoning of your choice. We usually season it with garlic salt. When chicken is done, cut it into cubes and add to the stroganoff. As an alternate to grilling you can add the chicken to the first ingredients and fry it up before adding the rest or you can boil the chicken before hand, shred it and add it to the sauce. My favorites are grilled or shredded. Let simmer for a few minutes so the flavors have time to blend together. Serve over rice and add the shoe string potatoes or crushed potato chips to the top. Enjoy!!