MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brazilian Chicken Stroganoff
Categories: Poultry, Mushrooms, Herbs, Dairy
Yield: 6 servings

2 tb Olive oil; divided
1 lb Sliced fresh crimini
- mushrooms
1/2 ts Salt
1 md Onion; quartered
4 cl Garlic
6 Fresh oregano leaves
3 tb Tomato paste
2 ts Goya Sazon w/coriander &
- annatto
1 1/2 c Heavy whipping cream
2 tb Red wine vinegar
1 tb Dijon mustard
2 Bay leaves
1 lb Boned, skinned chicken;
- diced
Hot cooked rice; to serve
Potato sticks or crushed
- potato chips; opt

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.

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.

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

Suzanne Podhaizer, St. Johnsbury, Vermont

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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