SERVES: 2-4

This simple dish is in the back pocket of every cook in Brazil, and now it can be in yours, too!

ACTIVE + TOTAL TIME: 1 HOUR

• 2 Medium Yellow Onion, Diced Fine

• 5 Cloves Garlic, Minced

• 1 Pack (10 Oz.) Button Mushrooms, Halved

• 1 Bunch (Roughly ½ Cup) Parsley, Chopped

• 2 Oz. (Roughly 2-3 Strips) Bacon, Diced Fine

• 2 Lb. Chicken Breast, Cut Into ½-Inch Cubes (See Tip)

• 2 ½ Tsp. Diamond Crystal Kosher Salt (Half If Using Morton), Divided

• 1 Tsp. Paprika

• 1 Tsp. Neutral Oil, Such As Canola

• 2 Tbsp. Butter

• 1 Bay Leaf

• 2 Tbsp. Tomato Paste

• 2 Tbsp. Ketchup

• 2 Tsp. Dijon Mustard

• 2 Tsp. Worcestershire Sauce

• 3 Cup Water

• ½ Cup Heavy Cream

• ¼ Cup Catupiry Cheese (Sub With Cream Cheese If Unavailable, See Tip)

PREP

• Peel and finely chop the onion; set aside.
• Peel and mince the garlic; set aside.
• Wash, dry, and halve the button mushrooms; set aside.
• Chop the parsley; set aside. 
• Slice the bacon into thin slivers, then into small cubes; set aside. 
• Cut the chicken breast into ½-inch cubes, seasoning with paprika, several cracks of black pepper, 1 teaspoon oil, and ½ tablespoon of salt; stir to combine and set aside. 

COOK

• Add the bacon to a large, heavy-bottomed skillet while the pan is still cold. Turn the heat to medium and cook, stirring frequently, until the fat has rendered and the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl, leaving the fat in the pan.
• Increase the heat to medium-high. Add the chicken in a single layer and sear on one side only until lightly golden, about 3 minutes (work in batches if needed). Remove the pan from the heat and let cool slightly.

TIP: DO NOT cook the chicken for any longer than needed! Chicken breast is notorious for becoming incredibly dry and tough when it’s overcooked. The chicken will finish cooking in the sauce towards the end. 

• Return the skillet to medium-high heat and add the butter. Once melted, add the onion and cook until softened, about 4 minutes, seasoning with ½ teaspoon salt and several grinds of black pepper.
• Add in the garlic and stir until just fragrant, about 10 seconds. 
• Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and they begin to brown, about 8 minutes.
• Stir in the tomato paste, ketchup, mustard, and Worcestershire sauce until well combined. Add in bay leaf. 
• Add back in the reserved bacon
• Add 4 cups of water and bring to a vigorous simmer. Cook until the liquid has reduced by about half, 25 to 30 minutes.
• Stir in the heavy cream, Catupiry, and parsley. Cook gently until the sauce is smooth and cohesive. Remove the bay leaf and serve warm with white rice.

TIP: Catupiry is a brand of Brazilian requeijão, a soft, spreadable cheese similar to cream cheese. Obviously, it’s pretty hard to come by outside of Brazil, so the best substitute would be an equal amount of cream cheese.