Creamy Brazilian Chicken Stroganoff (Estrogonofe de Frango)

Pat the chicken cubes dry with paper towels and season them with salt and black pepper.

Heat the olive oil in a large skillet or pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste and ketchup, cooking for 2 minutes to deepen their flavor.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Return the cooked chicken to the skillet. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld and the chicken to cook through.

Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce is heated through and slightly thickened. Do not boil after adding cream.

Taste and adjust seasoning if necessary. Serve immediately with white rice and potato sticks.