Strogonoff de Frango with Rice and Potato Sticks

Ingredients

Quantities are for one portion.

• 50 mlchicken stock
• 100 mltable cream
• 2 tbspketchup
• 150 gchicken breast, diced
• 15 mlolive oil
• salt and pepper to taste
• 50 gpotato sticks (batata palha)
• 1onion, finely chopped
• 70 gwhite rice
• 10 gbutter
• 1garlic clove, minced
• 1 tbspyellow mustard

Method

1. Boil the dry white rice in salted water until soft, then set aside.
2. Season the diced chicken firmly with salt and pepper.
3. Heat the olive oil and butter together in a skillet, then sauté the onion and garlic until translucent.
4. Add the chicken pieces to the skillet and cook until fully browned on all sides.
5. Stir in the ketchup, yellow mustard, and chicken stock, bringing the mixture to a slow simmer.
6. Lower the heat completely, pour in the table cream, and stir smoothly until warm, ensuring the sauce does not repeatedly boil.
7. Plate the warm stroganoff over the white rice, topped generously with crispy potato sticks.