Brazilian recipe
Chicken in Parchment (Frango em papillote)
Chicken in Parchment is a classic cooking method that seals in juices and intensifies the flavors of herbs and vegetables, offering a light, convenient meal.
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Ingredients
4 chicken breast fillets
2 onions, chopped into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 onions, chopped into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Find fresh chicken, vegetables, and pantry staples like wine and spices at local supermarkets or fresh produce markets. Olive oil can be replaced with sunflower or canola oil, though extra virgin olive oil is ideal for flavor.
Preparation method
- Preheat the oven to 200°C
- Cut four pieces of aluminum foil, approximately 50 cm each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the spices well over the meat to ensure they are evenly distributed
- Open each sheet of aluminum foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and a portion of the chopped onion around each fillet
- Add two tablespoons of white wine and one tablespoon of olive oil to each parcel
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the edges of the foil together and fold them tightly to create an airtight seal
- Ensure the package is puffed up to allow for steam circulation inside
- Place the packages on a baking tray and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and carefully open the parcels to avoid burns from the escaping steam
- Serve immediately, accompanied by the vegetables and the juices formed during cooking
Observations
This technique involves cooking chicken encased in foil, allowing it to steam in its own juices. The result is a highly aromatic dish, featuring tender meat and perfectly cooked vegetables.
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