This recipe for Brazilian Chicken Stroganoff — “a home favorite” for Camila McConaughey — is best made in the Always Pan, cast iron Perfect Pot, and served with our dinnerware.


  • 3 tbsp. avocado oil
  • 6 cloves garlic, smashed or grated
  • 1 tsp. salt
  • 1 medium-sized white onion, diced
  • 1 tbsp. achiote annatto powder or Goya Sazon with coriander and annatto
  • 1 medium-sized fresh tomato, quartered
  • 3 bone-in split chicken breasts with skin
  • 1/4 red bell pepper, cut into thin strips
  • 4 cups water (divided in half)
  • 1/4 cup cilantro, chopped
  • 1-2 bay leaves
  • 2 tbsp. media crema (no liquid, chill the entire can in the refrigerator, cream will rise to the top)
  • 1 cup corn (canned)
  • 1/3 cup sliced pitted green olives

For service:

  • Shoestring potato sticks (such as Pik Nik brand)
  • Cooked Rice

 Servings: 4 people


  • In a large soup pot over medium heat, add avocado oil, smashed garlic, and salt. Stir together until garlic becomes fragrant. Add the chopped onions and cook until translucent. Add tomatoes and cook until tomatoes become very soft and mushy.
  • Push the ingredients to the side of the pot. Add the annatto to the middle of the pot and let it cook in the residual oil for just a few seconds, then mix it up to combine with the other ingredients in the pot. Let all the ingredients cook down until it resembles a paste.
  • Add the chicken to the pot skin side down (you want to brown the chicken). Let it cook for a few minutes. Push the ingredients off to the side of the pot and add the bell peppers.
  • Add enough water to cover the chicken, approximately 4 cups.
  • Add the cilantro and bay leaves.
  • Place the lid on the pot and bring it to a boil. Reduce to simmer and cook for 2-3 hours over low heat. Chicken is ready when it can be pulled apart with two forks.
  • Remove the chicken from the pot and let it cool for easier handling. Remove the skin, and begin shredding, making sure there are no bones. Reserve all the broth left in the pot to use for soup or in other recipes.
  • In a large skillet over medium heat, add the shredded chicken and 2 tablespoons of media crema. Use only the thick cream portion that rose to the top when refrigerated; do not use any of the liquid. Gently mix the cream into the chicken.
  • Add the corn and sliced green olives. Heat until all ingredients are warmed through.
  • If needed, you can add some of the reserved broth to get your desired consistency.
  • To serve, plate the Brazilian Chicken Stroganoff with rice and top with potato sticks.


Listen to the full episode of Your Mama’s Kitchen on Audible or wherever you get your podcasts. 

Made with the Cast Iron Perfect Pot

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