Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic technique that seals in moisture and concentrates flavors, resulting in a succulent, light, and convenient meal.
0.0 / 5 by 0 Reviews
Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, local produce like onions and grape tomatoes, and dry goods at local supermarkets or the bustling open-air markets in Belize. For the white wine and seasonings, check the specialized aisles of your neighborhood grocer.
Preparation method
- Preheat your oven to 200°C.
- Cut four sheets of aluminum foil, each measuring approximately 50 cm.
- In a mixing bowl, season the chicken fillets with the paprika.
- Add the cumin to the bowl.
- Season with salt and black pepper.
- Rub the spices thoroughly over the chicken to ensure an even coating.
- Place each foil sheet over a deep plate with the shiny side facing up.
- Position one chicken fillet in the center of each sheet.
- Arrange four tomatoes and a portion of the diced onion around each fillet.
- Pour two tablespoons of wine and one tablespoon of olive oil into each pouch.
- 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 a hermetic seal.
- Ensure the pouch remains puffed up to allow steam to circulate inside during cooking.
- Place the pouches on a baking tray and bake for 20 minutes to steam the chicken without losing moisture.
- Remove from the oven and carefully open the parcels to avoid steam burns.
- Serve immediately, including the vegetables and the flavorful cooking juices.
Observations
This cooking method involves steaming the chicken within a sealed foil pouch, allowing the ingredients to cook in their own juices. The result is a highly aromatic dish, featuring tender poultry and perfectly tender-crisp vegetables.
Ratings and comments