Owner of Mary’s Brigadeiro in Toronto, Mary Oliveira started her entrepreneurial journey on her own back in 2014 as a young immigrant to Canada and was joined in the business by her husband in late 2017. Together, they are leading an ever-growing team of Brigadeiro enthusiasts in Toronto’s east end, cultivating and inspiring a shared love of handcrafted chocolate.
Growing up in Sao Paulo, Mary discovered her passion for chocolate in a small kitchen alongside her mother, who taught Mary their family recipes, techniques and how much a love for great food contributes to the quality and experience of the final result.
“This Brazilian take on Chicken Stroganoff is made with rice instead of the noodles that most people are familiar with. I consider it one of the comfort foods I crave for when I want to feel close to home. I have very nice memories of making this recipe with my older sister, especially when all our family gets together for our Sunday lunches."
In a large bowl, mix the chicken cubes with the paprika, cumin, salt and black pepper until all the chicken is coated (add your favourite seasoning combination if you'd like). Set aside.
In a large skillet over medium-high heat, heat 1 tbsp butter and add chicken. Cook until the chicken is browned on all sides (about 5 minutes).
Add mushrooms, then onions and garlic, and saut. for approximately 3 more minutes.
Add Worcestershire sauce, mustard and ketchup to pan. Cook for 1 minute and stir until everything is incorporated.
Check chicken to ensure it’s cooked through. If it isn't, lower the heat and let simmer until the chicken is done.
Stir in the whipping cream and let the stroganoff cook for an additional 5 minutes or less, until it’s thickened.
Sprinkle with chopped chives or green onions to garnish.
Add the potato sticks (trust me, you will love this in your Stroganoff and you will thank me later) and serve over warm, cooked rice.