Brazilian recipe
Orange and Rosemary Marinated Chicken Breast
This orange and rosemary marinated chicken breast is a bright, fragrant dish that effortlessly elevates your daily meals into something special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup orange juice (strained)
1 clove garlic
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup orange juice (strained)
1 clove garlic
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh produce, herbs, and pantry staples like olive oil and cornstarch at local markets or supermarkets. Chicken breast is readily available in the meat section of any grocery store.
Preparation method
- Smash the garlic clove with the flat side of your knife to peel it.
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- Submerge the chicken fillets in the marinade.
- Cover the bowl and let the chicken marinate at room temperature for 20 minutes.
- Remove the fillets from the liquid using kitchen tongs.
- Drain any excess marinade from the chicken.
- 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 pan.
- Season the fillets with salt.
- Place the fillets into the pan with the smoothest side facing down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for an additional 3 minutes per side until the center is cooked through.
- Adjust the cooking time based on the thickness of the meat to ensure it is thoroughly cooked without burning.
- Whisk the cornstarch into the leftover marinade and season with salt and pepper.
- Transfer the chicken to a plate and set aside.
- Pour the marinade mixture into the hot skillet over low heat.
- Deglaze the pan by scraping the bottom with a silicone spatula to incorporate the browned bits.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove garlic and rosemary bits.
- Serve the chicken drizzled with the prepared sauce.
Observations
The vibrant acidity of fresh orange juice combined with the aromatic depth of rosemary brings out the best in chicken. It is vital to respect the marinating time to ensure the flavors penetrate the meat, and finishing the dish by deglazing the pan with the marinade is the secret to a rich, glossy sauce.
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