Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in moisture and concentrates the aromatic herbs and vegetables, offering a light and effortless meal.
0.0 / 5 by 0 Reviews
Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, local vegetables, and pantry staples at Banjul central markets or well-stocked local supermarkets such as Supermarket Kharafi. If fresh thyme is unavailable, dried thyme is a suitable substitute, though it should be used sparingly.
Preparation method
- Preheat your oven to 200°C.
- Cut four pieces of aluminium foil, each approximately 50 cm long.
- Place the chicken fillets in a mixing bowl and season 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 an even coating.
- Lay each foil sheet over a deep plate with the 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 chicken fillet.
- Pour two tablespoons of white wine and one tablespoon of olive oil into each parcel.
- Drizzle the vegetables with a little extra olive oil and a pinch of salt.
- Gather the edges of the foil and fold them tightly to create an airtight seal.
- Ensure the parcel is slightly puffed up to allow steam to circulate inside during cooking.
- Arrange the parcels on a baking sheet and bake for 20 minutes so the chicken cooks without drying out.
- Remove from the oven and carefully open the parcels, taking care to avoid steam burns.
- Serve immediately, including the vegetables and the flavorful juices that formed in the parcel.
Observations
This technique involves steaming chicken breast inside foil parcels, allowing the meat to cook perfectly in its own juices. The result is a fragrant, tender dish with vegetables that retain their vibrant texture and flavor.
Ratings and comments