Brazilian chicken stroganoff is a fun twist on a classic that's beloved by Matthew McConaughey and Camila Alves, his Brazilian wife. It's a more heavily seasoned take on Russian stroganoff.

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sliced fresh crimini mushrooms
• 1/2 teaspoon salt
• 1 medium onion, quartered
• 4 garlic cloves
• 6 fresh oregano leaves
• 3 tablespoons tomato paste
• 2 teaspoons goya sazon with coriander and annatto
• 1-1/2 cups heavy whipping cream
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 2 bay leaves
• 1 pound boneless skinless chicken breasts, cubed
• hot cooked rice, for serving
• potato sticks or crushed potato chips, optional

Directions

1. Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
2. Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
3. Serve over hot rice; top with potato sticks or crushed potato chips, if desired.