This is super easy and very delicious (well, at least for us). It is very similar to stroganoff but way simpler.
INGREDIENTS:
1tbsp oil
1 tbsp butter
Boneless, skinless chicken (we used 3 pieces of thigh fillet, diced)
1 can of drained champignon sliced
500ml of sour cream*
3x chicken stock cubes*
1. Heat the oil and butter in saucepan.
2. Stir in chicken (it can be cut in whatever way you like or left whole), cook and brown on both sides. Take out of pan and save.
3. In the same saucepan you cooked the chicken, fry the champignons until slightly brown and add the stock cubes.
4. Stir in the sour cream and the cooked chicken and simmer for 10 minutes.
Serve with white rice and some greens if desired. This time we served with some quinoa (RECIPE HERE). Delicious!
NOTE: when simmering at the end you will notice some of the fat going to the surface. You can choose to scoop it out before serving.
* If you are near a Central American shop and can get your hands on mantequilla crema, use this instead of the sour cream and only add 2 instead of 3 stock cubes.
INGREDIENTS:
1tbsp oil
1 tbsp butter
Boneless, skinless chicken (we used 3 pieces of thigh fillet, diced)
1 can of drained champignon sliced
500ml of sour cream*
3x chicken stock cubes*
1. Heat the oil and butter in saucepan.
2. Stir in chicken (it can be cut in whatever way you like or left whole), cook and brown on both sides. Take out of pan and save.
3. In the same saucepan you cooked the chicken, fry the champignons until slightly brown and add the stock cubes.
4. Stir in the sour cream and the cooked chicken and simmer for 10 minutes.
NOTE: when simmering at the end you will notice some of the fat going to the surface. You can choose to scoop it out before serving.
* If you are near a Central American shop and can get your hands on mantequilla crema, use this instead of the sour cream and only add 2 instead of 3 stock cubes.
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