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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brazilian Chicken Stroganoff
 Categories: Poultry, Mushrooms, Herbs, Dairy
      Yield: 6 servings
 
      2 tb Olive oil; divided
      1 lb Sliced fresh crimini
           - mushrooms
    1/2 ts Salt
      1 md Onion; quartered
      4 cl Garlic
      6    Fresh oregano leaves
      3 tb Tomato paste
      2 ts Goya Sazon w/coriander &
           - annatto
  1 1/2 c  Heavy whipping cream
      2 tb Red wine vinegar
      1 tb Dijon mustard
      2    Bay leaves
      1 lb Boned, skinned chicken;
           - diced
           Hot cooked rice; to serve
           Potato sticks or crushed
           - potato chips; opt
 
  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.
  
  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.
  
  Serve over hot rice; top with potato sticks or crushed
  potato chips, if desired.
  
  Suzanne Podhaizer, St. Johnsbury, Vermont
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Stink free durian makes as much sense as heatless jalapenos.
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