Ingredients
Equipment
Method
- Prep the Chicken: Pat the chicken pieces dry and season generously with salt and pepper.
- Sauté Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Veggies: Add chopped onion to the same skillet (add more oil if needed). Cook until softened (3-4 mins). Add minced garlic and sliced mushrooms; cook until mushrooms release liquid and brown (5 mins).
- Build the Flavor Base: Stir in tomato paste and cook for 1 minute. Pour in white wine (or broth), scraping up browned bits. Let bubble and reduce slightly.
- Make it Creamy: Reduce heat to low. Stir in heavy cream (or creme de leite), ketchup, and Worcestershire sauce. Simmer gently, do not boil rapidly.
- Combine and Finish: Return cooked chicken (and any juices) to the skillet. Stir in optional thawed peas or corn. Heat through for a couple of minutes until sauce is warmed and slightly thickened. Taste and adjust seasoning.
- Serve: Ladle over fluffy white rice. Top generously with shoestring potatoes (batata palha) and fresh parsley.
Notes
Don't Crowd Pan: Brown chicken in batches for best searing.
Taste & Adjust: Always taste the sauce before serving and adjust salt, pepper, or Worcestershire as needed.
Gentle Simmer: Keep heat low after adding cream to prevent breaking/curdling.
Ingredient Swaps: Use full-fat coconut milk or dairy-free cream for dairy-free. Chicken broth works fine instead of wine. Mushrooms can be omitted.
Serving: Traditionally served over white rice with a mandatory topping of shoestring potatoes (batata palha) for crunch. Also great over pasta or baked potatoes.
Storage: Store leftovers airtight in the fridge for up to 3 days. Reheat gently. Freezing is possible but dairy sauce may separate slightly upon thawing (reheat gently, stir well, maybe add splash of cream).
