Brazilian Chicken Stroganoff (Creamy Tomato Sauce)

Rice

• 300 g Long-grain white rice
• 2 tsp Fine sea salt
• 600 ml Water

Stroganoff

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 250 g Cremini mushrooms
• 600 g Chicken breast
• 1 tsp Black pepper
• 120 g Tomato purée
• 2 tsp Dijon mustard
• 200 ml Double cream

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with the water and 1 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes to steam while you make the stroganoff.
2. Meanwhile, finely chop the onion and crush the garlic. Slice the mushrooms and cut the chicken into bite-size pieces. Keep everything separate so it cooks evenly.
3. Heat the sunflower oil in a large frying pan over a medium-high heat. Add the onion with a pinch of the remaining salt and cook for 4 to 5 minutes until softened and lightly golden. Stir in the garlic for 30 seconds until fragrant.
4. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the chicken, season with the black pepper and the remaining salt, and cook for 5 to 7 minutes until the chicken is opaque and lightly coloured. Keep the heat fairly high so the pan stays lively rather than stewing.
5. Stir in the tomato purée and cook for 1 minute to take the raw edge off. Add the Dijon mustard, then reduce the heat to low and stir in the double cream. Simmer gently for 3 to 4 minutes until glossy and thick enough to coat the chicken, without letting it boil.
6. Fluff the rice with a fork. Serve the chicken stroganoff hot over the rice, spooning plenty of sauce on top. Taste and adjust seasoning with a little more salt and pepper if needed.

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