Brazilian recipe
Orange and Rosemary Marinated Chicken Breast (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken breast is a light and fragrant option, perfect for turning everyday meals into something special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup freshly squeezed orange juice (strained)
1 clove of garlic
1 sprig of fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup freshly squeezed orange juice (strained)
1 clove of garlic
1 sprig of 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 chicken, citrus fruits, and herbs at local markets or supermarkets in the poultry and produce sections. Cornstarch and olive oil are standard pantry items available at any grocery store.
Preparation method
- Crush the garlic clove with the 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 container and let it rest for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Drain off any excess marinade thoroughly.
- 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 skillet.
- Season the chicken fillets with salt.
- Place the fillets in the skillet, smooth side down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for another 3 minutes per side until the center is thoroughly cooked through.
- Keep an eye on the thickness of the meat to ensure it cooks evenly without scorching.
- Stir the cornstarch into the leftover marinade liquid 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.
- Scrape the bottom of the pan with a silicone spatula to release all the browned bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove any garlic or rosemary fragments.
- Finish by serving the fillets drizzled with the prepared sauce.
Observations
The contrast between the brightness of orange juice and the bold, woody aroma of fresh herbs really elevates the chicken. Letting the meat marinate properly is crucial, as is deglazing the pan to create a rich, silky sauce that ties the dish together.
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