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 Fresh crimini mushrooms;
           - sliced
    1/2 ts Salt
      1 md Onion; quartered
      4 cl Garlic
      6    Fresh oregano leaves
      3 tb Tomato paste
      2 ts Goya Sazon with coriander &
           - annatto
  1 1/2 c  Heavy whipping cream
      2 tb Red wine vinegar
      1 tb Dijon mustard
      2    Bay leaves
      1 lb Chicken; boned, skinned,
           - diced
           Cooked rice; hot, to serve
           Potato sticks or crushed
           - potato chips (optional)

  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 to 8 minutes.

  Meanwhile, in a food processor, combine onion, garlic, oregano, and
  remaining 1 tb olive oil; process until finely chopped. Add mixture
  to the pan; cook, stirring constantly, until the onion mixture is
  lightly browned, 2 to 3 minutes. Add tomato paste; stir until it
  darkens in color, another 2 to 3 minutes. Stir in Sazon seasoning,
  heavy cream, vinegar, mustard, chicken, and bay leaves; stir to
  coat. Simmer 10 to 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.

  Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont

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

  Uncle Dirty Dave's Archives

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