Sous Vide CHICKEN STROGANOFF Brazilian Recipe – Best CHICKEN STROGANOFF ever!



Something you never thought of making sous vide! CHICKEN STROGANOFF perfection has been achieved on this cook! Finally a perfect chicken made so that we can enjoy it in the office. Ninja and Maumau loved this recipe as it a Brazilian Traditional Recipe. This cooked was made with chicken breast where I sous vide the chicken and a home made sauce I learned long time ago from Maumau’s Mom. I definitely recommend you give this one a try and I can guarantee you everyone will love this including you children, if you have any…:)

HOW TO COOK CHICKEN STROGANOFF SOUS VIDE
Chicken and Sauce were cooked @ (160°F) / (71.1°C)

CHICKEN INGREDIENTS

* 4 Chicken Breast
* Salt to taste
* Pepper to taste
* 1 tsp garlic powder
* 1 tsp onion powder

This Portion is enough for 6 large HUGE guys! if you eat it with rice… lol 😉

STROGANOFF SAUCE INGREDIENTS

* 3/4 Can of Tomato Sauce 24oz (600g)
* 3 Cans of Table Cream
* 1 tbs Catchup
* 1 tbs Mustard
* Salt to taste
* Pepper to taste

(Optional Shoe Strings Potatoes, make sure you get some!)

Mix well and taste for salt before sealing the bag! (IMPORTANT STEP) add more salt if needed!!!

HOW TO COOK CHICKEN STROGANOFF?
Watch the video to find out!… 🙂 hope you enjoy it!

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Container:
Sous Vide Container Cover:
Sealer:
Sealing Bags:
Little Sous Vide Weight:
Mini Weight:
Mini Hook Clips:
Large Clips:
Rib Rack:
Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10×15)

* TORCH SET UP *
Torch:
Searzall (Heating Lamp):
Touch Gas:

* SEARING GRATES *
Searing Grates:
Round Elevated Grate:

* KNIVES *
LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef’s Knife :
Chef’s Knife Japanese:
Sushi Knife:
Butcher’s Knife:
Long Carving Knife:

* SMOKER AND GRILL *
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:

* OTHERS *
Blender:
Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers:

* VIDEO EQUIPMENT *
Camera:
Cam Mic:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂

* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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23 Comments

  1. Sous Vide Everything

    You must use table cream everyone. NOT HEAVY CREAM… Whipping CREAM!!! Here is a link to make sure you use the real deal. http://amzn.to/2CGQqNO You should be able to find it under can milk in your super market.

    Reply
  2. tony wasikhongo

    " if you dont like this, you dont like your mom bro" facts

    Reply
  3. Aureliano Guedes

    You must do batata palha some day.

    Reply
  4. Thor Odinson

    There is nothing "Brazilian" about a "Stroganoff"

    Reply
  5. Roger Fouquet

    Hello, why didn't you put the chickens and the sauce in the same bag, same temperature and same time, why?

    I write from France

    Reply
  6. Vinay Vinay

    Bro why you have very less energy in this video I feel that you are unhealthy while making this video.
    Just guessing

    Reply
  7. Levi V.P.

    Love this channel and boy has it come a long way..
    Guga talking about Ragu sauce: Sauce is everything

    Reply
  8. Scott Nagem

    Can I borrow a knife?

    Reply
  9. milocat0316

    I’ve been binging your videos and have gotten back to 3 years ago. What a crazy difference. Just as entertaining.

    Reply
  10. Matt Mabry

    Guga using his third hand to twist that black pepper

    Reply
  11. ywsmxn

    o cara fez do jeito mais DIFÍCIL

    Reply
  12. Le What?

    Where can I get table cream in the UK? There's all kinds of creams and I don't know which one is which?

    Reply
  13. Jehovahs Fitness

    I love how absolutely happy guga looks when he does his videos. Hes kept his same attitude, even up to this day. Hes just a man whos genuinely happy with his job and life

    Reply
  14. KingNurseOR

    How do you get rid of that white tendon thing inside the chicken breast which makes it tastes chewy and I always end up spitting it out and not eating chicken because of it. Is there a way to get rid of it or what is it called if I ask my butcher to remove it? Thank you 😀

    Reply
  15. King

    What’s the fries for?

    Reply
  16. Ricardo

    Bem feito e autentico, sou do Rio de Janeiro e ja comi muitos assim. Muito legal o video.

    Reply
  17. George Arsenian

    Guga!!! You have to put Truff hot sauce in the sauce. Its a game changer!! I bought it and tried it on burritos and French fries and didn't like it at all BUT I put it in the Brazilian chicken sauce and I was blown away!! Please try it!!!

    Reply
  18. Arun Gupta

    Hi Guga, question for you: in this video you cooked the sauce in the sous vide alongside your chicken. But in your butter chicken video you only cooked the sauce for ten minutes. What determines which method to use? I am making a tandoori sauce with yogurt for chicken and I don't know which method to follow.

    Reply
  19. Homer

    Made it today, didn’t like the sauce so made a different one. Chicken was perfectly cooked – Cheers 🍻

    Reply
  20. freetobe15

    YUM!!!!

    Reply
  21. Be Red

    3:22 what did he say

    Reply
  22. Sharkking

    Looks like butter chicken

    Reply
  23. Zenyachty

    Catchup

    Reply

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