Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
This orange and rosemary marinated chicken is a fragrant and light dish, perfect for elevating your daily meals into something truly special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find these ingredients at local markets or supermarkets. Look for fresh herbs in the produce section and high-quality chicken breast at the butcher counter. Cornflour is typically found in the baking or grains aisle, while olive oil is available in the oils and fats section.
Preparation method
- Crush the garlic clove with the flat side of a knife to peel it easily.
- 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 for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Allow the excess liquid to drip off thoroughly.
- Pat the surface of the fillets dry using kitchen paper.
- Place a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets with salt.
- Place the fillets in the pan with the smoother side facing down.
- Sear each side for 2 minutes to lock in the juices.
- Lower the heat to the minimum setting.
- Cook for an additional 3 minutes on each side until the chicken is cooked through.
- Keep an eye on the meat's thickness to ensure it cooks evenly without charring.
- Mix the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the cooked fillets to a serving plate and keep warm.
- Pour the marinade mixture into the hot pan over low heat.
- Use a silicone spatula to deglaze the pan, scraping up all the tasty browned bits from the bottom.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove garlic and rosemary fragments.
- Serve the fillets drizzled with the prepared sauce.
Observations
The combination of vibrant orange citrus notes and the aromatic pine-like scent of rosemary beautifully enhances the natural flavor of the chicken. It is vital to respect the marinating time to ensure deep flavor infusion, and to make the most of the flavorful drippings in the pan to prepare a rich, silky sauce.
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