Brazilian recipe
Chicken en Papillote
Chicken en papillote is a classic, healthy cooking method that seals in juices and intensifies aromatics, making it an effortless choice for a wholesome midweek meal.
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Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
120 ml dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
60 ml 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
120 ml dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
60 ml extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, herbs, and vegetables in the fresh produce and meat aisles of supermarkets like SuperValu, Tesco, or Dunnes Stores. Sweet grape tomatoes and high-quality olive oil are widely available in the fruit and vegetable or baking sections of local retailers.
Preparation method
- Preheat your oven to 200°C.
- Cut four sheets of aluminium foil, each approximately 50 cm long.
- In a mixing bowl, season the chicken fillets with the sweet paprika.
- Add the ground cumin to the bowl.
- Season with salt and freshly ground black pepper.
- Rub the spices thoroughly over the chicken to ensure an even coating.
- Lay each sheet of foil over a deep plate with the shiny side facing up.
- Place one seasoned chicken fillet in the centre of each foil sheet.
- Arrange four tomatoes and a portion of the diced onion around each 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.
- Bring the edges of the foil together and crimp them tightly to create an airtight seal.
- Ensure the parcel is slightly puffed up to allow for proper steam circulation 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 parcels, taking care to avoid steam burns.
- Serve immediately, including the vegetables and the cooking juices that have collected in the parcel.
Observations
This technique involves steaming chicken in a foil parcel, allowing it to cook in its own juices. The result is a beautifully fragrant dish featuring tender, succulent meat and perfectly steamed vegetables.
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