Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets (Filé de frango marinado com laranja e alecrim)
These orange and rosemary marinated chicken fillets offer a light, fragrant flavor profile, perfect for elevating your everyday meals into something special.
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Ingredients
2 chicken breast fillets (about 200g each)
1 cup fresh orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly ground black pepper to taste
1 cup fresh orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh poultry, citrus, and herbs at local Gambian markets like Serrekunda or Brikama market. For pantry staples like cornflour and olive oil, look in well-stocked supermarkets found in the Greater Banjul Area. If fresh rosemary is unavailable, a small amount of dried rosemary is a suitable substitute, though fresh is preferred for the best aroma.
Preparation method
- Crush the garlic clove with the flat side of a 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 dish and let it marinate for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Drain any excess liquid well.
- Pat the surface of the fillets dry with paper towels.
- Heat a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the chicken fillets with salt.
- Place the fillets in the pan with the smoother side facing down.
- Sear each side for 2 minutes to seal the meat.
- Reduce the heat to low.
- Cook for a further 3 minutes on each side until cooked through to the center.
- Keep an eye on the thickness of the meat to ensure it is cooked thoroughly without burning.
- Whisk the cornflour into the leftover marinade liquid and season with salt and pepper.
- Transfer the cooked fillets to a serving plate and set aside.
- Pour the marinade mixture into the still-hot frying pan over low heat.
- Scrape the bottom of the pan with a silicone spatula to release all the flavor bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a sieve to remove the garlic and rosemary remnants.
- Finish by serving the fillets drizzled with the prepared sauce.
Observations
The vibrant citrus notes paired with the earthy aroma of fresh rosemary elevate simple chicken breasts to a new level. Patience during the marinating process is key, as is taking the time to deglaze the pan afterward to create a rich, glossy sauce.
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