Dairy-Free Strogonoff de Frango
Experience comfort food reimagined with this creamy, flavorful Dairy-Free Strogonoff de Frango—a wholesome twist on the classic Brazilian chicken stroganoff! This recipe features tender chicken breast, savory mushrooms, and a rich, velvety sauce made with coconut milk instead of dairy, making it perfect for lactose-intolerant or dairy-free lifestyles. Flavored with aromatic garlic, onion, Dijon mustard, and smoky paprika, each bite is packed with delicious depth. A splash of soy sauce adds umami, while tomato paste enhances the creaminess of the dish. Ready in just 40 minutes, this gluten-free option pairs beautifully with fluffy rice or your favorite dairy-free pasta, finished with a sprinkle of fresh parsley for a vibrant touch. Whether it’s a weeknight dinner or a special occasion, this easy yet indulgent recipe is sure to impress!
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Recipe Information
Ingredients
- 500 g Chicken breast, boneless and skinless
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 400 ml Coconut milk (unsweetened)
- 1 tsp Dijon mustard
- 200 g Mushrooms, sliced
- 2 tbsp Soy sauce or tamari (for gluten-free)
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional garnish)
- 4 cups Cooked rice or dairy-free pasta (for serving)
Instructions
Cut the chicken breast into thin strips or bite-sized cubes and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on all sides, about 6–7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, mixing well with the onions and garlic. Let it cook for 1–2 minutes to deepen the flavor.
Pour in the coconut milk and stir until combined. Add the Dijon mustard, soy sauce, paprika, salt, and black pepper. Mix well to create a smooth and creamy sauce.
Add the sliced mushrooms to the skillet and cook for 5 minutes, allowing them to soften and absorb the flavors of the sauce.
Return the cooked chicken to the skillet. Simmer everything together for an additional 8–10 minutes, ensuring the chicken is fully cooked and the sauce thickens slightly.
Taste the stroganoff and adjust the seasoning with more salt or pepper, if needed.
Serve the Dairy-Free Strogonoff de Frango over cooked rice or dairy-free pasta. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 25.9 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 271 mg | 21% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3968 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
