Brazilian recipe
Chicken en papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that keeps the chicken juicy while bringing out the flavour of the seasonings and vegetables, making it a light and practical choice for everyday meals.
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Ingredients
4 chicken breast fillets
2 medium onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 medium onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Find the chicken, tomatoes, onions, thyme, and spices at any local market or supermarket; look in the poultry counter, produce section, and spices aisle. If white wine is unavailable, a dry cooking wine can be used as a substitute, but the original ingredient is best.
Preparation method
- Preheat the oven to 200 ºC
- Cut four pieces of aluminium foil, each about 50 cm long
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the spices well over the entire surface of the chicken so they are evenly distributed
- Open each sheet of aluminium foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the centre of each sheet
- Arrange four tomatoes and the corresponding amount of half a chopped onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each parcel
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the ends of the foil together and fold the edges well to create a tight seal
- Make sure the parcel is puffed up to allow steam to circulate inside
- Place the parcels on a baking tray and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and carefully open the papillotes to avoid steam burns
- Serve immediately with the vegetables and the cooking juices that have collected
Observations
This technique cooks the chicken wrapped in foil, letting it steam in its own juices as it bakes. The result is a fragrant dish with tender meat and perfectly cooked vegetables.
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