Chicken Stroganoff with Rice (Batch & Freezer Friendly)

Brazilian-style chicken stroganoff adapted for batch cooking and freezing.
Uses canned tomatoes and ricotta for a lighter, stable sauce.
Designed for 4 consistent portions with defined mass and volume.

• ⏲️ Prep time: ~30 min
• 🍳 Cook time: ~25 min
• ❄️ Freezer-friendly (stroganoff only)
• 🍽️ Servings: 4

Ingredients

Chicken Stroganoff

• 500 g raw chicken breast, diced
• 400 g canned tomatoes (1 standard can)
• 160 g ricotta
• 1 large onion, finely chopped
• 1/2 tbsp neutral oil
• 1 tsp salt, ajust to taste
• Black pepper, to taste
• Paprika or smoked paprika, to taste
• Mustard (optional)

Rice

• 200 g uncooked white rice
• 1/2 tbsp neutral oil
• 2 cloves of garlic, minced
• 1 tsp salt, ajust to taste
• Boiling water: 2.2 g water per g of rice (≈ 440 g, adjust for evaporation)

To Serve (per portion)

• 20 g batata palha (stick potato)

Directions

Stroganoff

1. Dice chicken in ~2-3 cm cubes.
2. Heat the oil in a wide pan over medium heat.
3. Add the onion and 1 tsp salt and sauté until tender and translucent.
4. Add the diced chicken and black pepper.
5. Cook until the chicken starts to brown lightly.
6. Add the canned tomatoes and simmer until the chicken is fully cooked and tender.
7. Lower the heat, add the ricotta, and stir until smooth and homogeneous.
8. Finish seasoning with paprika and optional mustard.
9. Adjust thickness with a small amount of water if needed.

Rice

1. Heat the oil in a saucepan.
2. Sauté the garlic briefly, then add the rice and stir to coat.
3. Add boiling water at 2.2 g water per g of rice and 1 tsp salt.
4. Cook until the water is absorbed and the rice is tender.
5. Rest briefly, then divide into 4 portions.

Portioning & Storage

Per portion (plated):

• 50 g uncooked rice → ~155 g cooked
• 1/4 batch chicken stroganoff (~160 g)
• 20 g batata palha

Stroganoff only (for freezing):

• ~160 g
• ~150–160 mL volume Rice is better cooked fresh; stroganoff is portioned and frozen.

Storage

• Refrigerator: up to 3 days
• Freezer (stroganoff only): up to 2 months

Freeze in individual portions.

Nutritional Information (Approximate)

(1 portion = 1/4 rice + 1/4 stroganoff + 20 g batata palha, ~350 g ready-to-eat food)

Sodium assumption: includes sodium from all ingredients plus added salt.
Added salt assumed: 1 tsp in rice + 1 tsp in stroganoff (total batch).
Conversion used: 1 tsp salt ≈ 2,360 mg sodium.

Notes

• Chicken is diced before cooking for better texture and faster cooking.
• Onion is salted early to soften and build flavour without extra fat.
• Ricotta quantity is tuned for reheating stability.
• Portion mass and volume are defined for freezing and meal planning.
• Traditional recipe substitutes ricotta for double cream.