Brazilian recipe
Chicken En Papillote (Frango em papillote)
Chicken en papillote is a classic, refined technique that steams poultry within a parchment or foil parcel, locking in moisture and intensifying the aromatics of fresh vegetables and herbs.
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Ingredients
4 chicken breast fillets
2 medium yellow onions, diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
Freshly cracked black pepper and kosher salt to taste
2 medium yellow onions, diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
Freshly cracked black pepper and kosher salt to taste
Where to find ingredients
You can find these fresh ingredients at local food markets or major grocery stores in Nassau. Look for chicken in the meat department and fresh herbs in the produce aisle. Dry white wine is available at local spirit shops or wine retailers.
Preparation method
- Preheat your oven to 400°F (200°C).
- Cut four sheets of aluminum foil, each measuring approximately 20 inches in length.
- Place the chicken fillets in a mixing bowl and season with the paprika.
- Add the ground cumin to the bowl.
- Season the fillets with salt and freshly cracked black pepper.
- Massage the spices into the chicken to ensure an even coating.
- Lay each sheet of aluminum foil on a flat surface or shallow dish, shiny side up.
- Place one chicken fillet in the center of each foil sheet.
- Distribute the grape tomatoes and chopped onions equally around each piece of chicken.
- Pour two tablespoons of white wine and one tablespoon of olive oil into each parcel.
- Drizzle the vegetables with a little extra olive oil and a pinch of salt.
- Bring the edges of the foil together and crimp them tightly to form an airtight seal.
- Ensure each packet is slightly puffed up to allow steam to circulate inside during cooking.
- Arrange the packets on a baking sheet and roast for 20 minutes to steam the chicken thoroughly.
- Remove from the oven and carefully open each parcel, taking care to avoid the hot escaping steam.
- Serve immediately, spooning the flavorful pan juices over the chicken and vegetables.
Observations
This cooking method involves wrapping chicken breasts in aluminum foil to create a sealed environment where the meat poaches in its own juices. The result is a fragrant, tender dish with perfectly steamed vegetables, offering a healthy and sophisticated meal that remains effortless to prepare.
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