Brazilian recipe
Chicken Papillote
Chicken Papillote is a classic cooking method that keeps the meat succulent and concentrates the flavors of the seasonings and vegetables, making it a light and practical option for everyday meals.
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Ingredients
4 chicken breast fillets
2 medium diced onions
16 washed sweet grape tomatoes
4 sprigs washed thyme
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 medium diced onions
16 washed sweet grape tomatoes
4 sprigs washed thyme
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Chicken breasts, onions, tomatoes, thyme, white wine, olive oil, salt, pepper, paprika, and cumin are commonly found in most supermarkets in the produce, meat, or spice sections. Specialty spice stores or Latin markets may offer a wider variety of paprikas. Ensure fresh produce for the best flavor.
Preparation method
- Preheat the oven to 200°C (400°F)
- Cut four pieces of parchment paper, each approximately 20 inches long
- Season the chicken fillets in a bowl with paprika
- Add the cumin
- Season with salt and black pepper
- Rub the seasonings well over all sides of the meat to ensure they are evenly distributed
- Open each sheet of parchment paper on a plate, shiny side up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and half a diced onion around each fillet
- Add two tablespoons of white 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 sides of the parchment paper together and fold the edges tightly to create an airtight seal
- Ensure the packet is inflated to allow steam circulation inside
- Arrange the packets on a baking sheet and bake for 20 minutes, allowing the chicken to cook without losing moisture
- Remove from the oven and carefully open the papillotes to avoid burns from the steam
- Serve immediately with the vegetables and the cooking juices
Observations
This technique involves cooking the chicken wrapped in parchment paper, allowing it to steam in its own juices. The result is an aromatic dish with tender chicken and perfectly cooked vegetables.
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