Brazilian recipe
Chicken en Papillote
Chicken en Papillote is a classic cooking method that keeps the meat succulent and concentrates the flavors of the spices and vegetables, making it a light and practical option for everyday meals.
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Ingredients
4 chicken breast fillets
2 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/2 cup white wine
2 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/2 cup white wine
Where to find ingredients
You can find chicken, fresh vegetables, and pantry staples like spices, olive oil, and white wine at any local grocery store or supermarket. Aluminum foil is available in the kitchen supplies aisle of most retailers.
Method
- Preheat the oven to 200 ºC
- Cut four pieces of aluminum foil approximately 50 cm long each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the seasonings well over all the meat to ensure they are evenly distributed
- Open each sheet of aluminum foil on a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and the corresponding portion of half a chopped onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each packet
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the edges of the aluminum foil together
- Fold the edges tightly to create an airtight seal
- Ensure the packet remains puffed up to allow steam to circulate inside
- Place the packets on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven
- Open the packets carefully to avoid steam burns
- Serve immediately accompanied by the vegetables and the juices that formed during cooking
Notes
This technique involves cooking chicken wrapped in foil, allowing it to steam in its own juices. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
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