Strogonoff de Frango com Molho Rústico - Chef Felipe Caputo

No more boring salads! If you still think salads are tasteless, textureless, and boring, then Recipes for Weight Loss 2.0 is for you! Here you'll learn how to eat well and lose weight without suffering. Click here and secure your spot NOW 👉 https://felipecaputo.com.br/receitas|yt THE BEST STROGONOFF OF YOUR LIFE! Who doesn't love a delicious Stroganoff, with tender meat and a creamy sauce? In this video, I teach you how to make a creamy Chicken Stroganoff with roasted tomato sauce. Plus, I share several secrets that will add a special touch to your stroganoff and make it stand out from traditional Stroganoff recipes. Watch, make the recipe, and then tell me in the comments how much praise your stroganoff received! Sign up for the waiting list for the next Caputo School class: https://escoladocaputo.com.br/inscric... Ingredients: For the sauce: 600g Italian tomatoes, quartered lengthwise; 1 red onion, coarsely chopped; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; Black pepper to taste; A handful of thyme (leaves only); For the Stroganoff: 500g chicken breast cubes; 100g button mushrooms, quartered; 1 onion, diced; 1 cup sweetcorn; 1 cup chopped hearts of palm; ¼ cup ketchup; 1 level dessert spoon Dijon or yellow mustard; A handful of fresh basil leaves; A handful of finely chopped parsley; ½ cup ricotta cream; 2 tablespoons olive oil; 4 tablespoons dry white wine; 1 teaspoon sweet paprika; 1 teaspoon hot paprika; Salt and black pepper to taste; Directions: For the tomato sauce: 1. In a baking dish, add the tomatoes and onions and season with salt, olive oil, and black pepper. 2. Add the thyme. 3. Bake in a preheated oven at 190 degrees Celsius for 35 minutes. 4. Remove from the oven and let cool. 5. Transfer to a blender and blend until smooth. For the Stroganoff: 1. In a bowl, add the diced chicken breast, mushrooms, and onion and season with olive oil, white wine, paprika, salt, and black pepper. 2. Heat a wok over high heat. When hot, add a drizzle of olive oil and half of the chicken and vegetables. Sauté until golden brown. 3. Remove from the pan and set aside. 4. Add the remaining chicken and vegetables and sauté until golden brown. 5. Return with the remaining sautéed chicken and stir. 6. Add the corn and hearts of palm and cook for 3 minutes. 7. Add the blended tomato sauce directly to the sautéed chicken. 8. Add ¼ cup of hot water, the ketchup, and mustard. Stir. 9. Add the parsley, basil leaves, and ricotta cream. 10. Season with salt and black pepper. 11. Serve hot and enjoy! Chapters: 00:00 - Introduction - Chicken Stroganoff with Rustic Sauce 00:38 - Ingredients for Rustic Tomato Sauce 00:55 - How to make Rustic Tomato Sauce 02:17 - Who is Chef Felipe Caputo? 03:13 - What you need to make Chicken with Mushrooms for Stroganoff 04:29 - Tips for a delicious and juicy Stroganoff 06:28 - The secret to finishing a special Stroganoff 07:44 - Plating with Quinoa with Broccoli and Garlic and Baked Potato Chips Follow me on Instagram:   / felipecaputo   #felipecaputo #stroganoff #estrogonofe