Brazilian chicken stroganoff with rice and potato sticks

Brazil's favourite family dinner: chicken and mushrooms in a creamy tomato sauce, served with white rice and topped with crunchy potato sticks. Mild, quick and loved by children.

Ingredients

• 600 g Chicken breast, cut into strips
• 15 ml Vegetable oil
• 15 g Butter
• 1 Onions, chopped
• 0.2 Garlic, crushed
• 200 g Mushrooms, sliced
• 40 g Ketchup
• 10 g Dijon mustard
• 15 g Tomato purée
• 200 ml Double cream
• 4 g Salt
• 320 g Basmati rice
• 2 Crisps, ready-salted, lightly crushed, in place of batata palha
• 5 g Fresh parsley, chopped

Method

1. Rinse the rice and cook it in a lidded pan with 480ml water on the lowest heat once boiling.
2. Season the chicken and brown it in the oil in a large frying pan. Lift out.
3. Add the butter, onion, garlic and mushrooms to the pan and cook until soft and golden.
4. Stir in the ketchup, mustard and tomato purée, return the chicken and its juices, then pour in the cream. Simmer gently until the chicken is cooked through.
5. Serve over the rice, topped with the crushed crisps and parsley.