Brazilian recipe
Orange and Rosemary Marinated Chicken Fillet (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken fillet is a light, aromatic option, perfect for turning everyday meals into special occasions.
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Ingredients
2 chicken breast fillets (about 200g each)
1 cup (tea) of orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons of olive oil
2 teaspoons of cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup (tea) of orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons of olive oil
2 teaspoons of cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh produce, meats, and pantry staples like cornstarch at local markets and supermarkets in Botswana. If you cannot find fresh rosemary, dried rosemary may be used as a substitute, using half the recommended amount.
Preparation method
- Crush the garlic clove with the side of a knife to peel it
- Mix the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil in a bowl
- Submerge the chicken fillets in the marinade
- Cover the bowl and let it rest for 20 minutes at room temperature
- Remove the fillets from the liquid using tongs
- Drain any excess liquid well
- Pat the surface of the fillets dry with paper towels
- Heat a large skillet over medium heat
- Add the remaining tablespoon of olive oil to the skillet
- Season the fillets with salt
- Place the fillets in the skillet with the smoothest side facing down
- Brown each side for 2 minutes to sear
- Reduce the heat to the lowest setting
- Cook for another 3 minutes on each side until thoroughly cooked through
- Pay attention to the thickness of the meat to ensure it cooks completely without burning
- Mix the cornstarch into the remaining marinade liquid and season with salt and pepper
- Transfer the fillets to a plate and set aside
- Pour the marinade into the skillet while it is still hot over low heat
- Scrape the bottom of the skillet with a silicone spatula to release the cooking flavors
- Stir the sauce continuously for 3 minutes until it thickens
- Pass the sauce through a sieve to remove the garlic and rosemary residues
- Finish by serving the fillets drizzled with the prepared sauce
Observations
The contrast between the freshness of orange and the striking aroma of herbs elevates the flavor of the chicken. Respecting the marination time is essential, as is taking advantage of the bottom of the pan to create a rich and flavorful sauce.
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