Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in juices and intensifies the natural flavors of herbs and vegetables, offering a light, convenient meal.
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Ingredients
4 chicken breast fillets
2 onions, medium diced
16 grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
Freshly ground sea salt and black pepper to taste
2 onions, medium diced
16 grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
Freshly ground sea salt and black pepper to taste
Where to find ingredients
You can find high-quality chicken and fresh produce at local supermarkets such as Loblaws, Sobeys, or Metro. For specific pantry items like quality olive oil and dry white wine, visit the cooking oil and wine aisles. If fresh thyme is unavailable, dried thyme is a suitable substitute, using one-third of the amount.
Preparation method
- Preheat your oven to 200°C (400°F).
- Cut four sheets of aluminum foil, each approximately 50 cm long.
- In a mixing bowl, season the chicken fillets with the paprika.
- Add the ground cumin to the bowl.
- Season with salt and freshly ground black pepper.
- Rub the spices thoroughly into the meat to ensure even coverage.
- Lay each foil sheet over a deep plate, shiny side facing up.
- Place one chicken fillet in the center of each foil sheet.
- Arrange four tomatoes and a portion of the diced onion around each fillet.
- Drizzle two tablespoons of white wine and one tablespoon of olive oil into each parcel.
- Finish the vegetables with a light drizzle of olive oil and a pinch of salt.
- Gather the edges of the foil and fold them tightly to create a sealed, airtight pouch.
- Ensure the pouch has some space inside to allow steam to circulate properly.
- Place the parcels on a baking sheet and roast for 20 minutes to steam the chicken without drying it out.
- Remove from the oven and carefully open the packets, taking caution to avoid escaping steam.
- Serve immediately, ensuring the chicken is accompanied by the roasted vegetables and the natural juices.
Observations
This technique involves steaming chicken inside a parchment or foil packet, allowing the protein to cook gently in its own juices. The result is a fragrant, tender dish with perfectly steamed vegetables.
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