Camila Alves McConaughey’s Brazilian Chicken Stroganoff

DinnerLeftovers

Feb 5

Matthew McConaughey and Camila Alves McConaughey talk about how their childhood kitchens in Texas & Brazil shaped who they’ve become as individuals & as a couple.

They spill the tea about how they’ve learned to have productive arguments— and it actually involves tea (and tequila)!

They dish up the things they do to make their kitchen a space of comfort & exploration. For them, that includes an old-fashioned turntable to spin records next to the sink.

All that… and Camila’s family recipe for Brazilian Chicken Stroganoff.

“It's a dish that this is what our kids ask for. For Christmas, our tradition is we do a Brazilian version of Christmas on the 24th and nighttime Christmas Eve and then the American version on the 25th. But even though this is not a traditional Brazilian Christmas dish, this is what our kids request and has become in our household.”

Ingredients

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 Tblsp. 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 SERVING:

Shoestring potato sticks (such as pik nik brand)
cooked rice

Step 1

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.

Step 2

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, and then mix it up to combine with the other ingredients in the pot. Let all the ingredients cook down until it resembles a paste.

Step 3

Add the chicken to the pot skin side down (you want to brown the chicken). Let cook for a few minutes. Push the ingredients off to the side of the pot and add the bell peppers.

Step 4

Add enough water to cover the chicken, approximately 4 cups. Step 1

Step 5

Add the cilantro and bay leaves.

Step 6

Place lid on pot and bring to a boil, reduce to simmer, and cook for 2-3 hours over low. Chicken is ready when it can be pulled apart with two forks.

Step 7

Remove the chicken from the pot and let 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.

Step 8

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.

Step 9

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.