Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in juices and intensifies the flavors of herbs and vegetables, offering a light and practical dish.
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Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Find chicken fillets, vegetables, and herbs at local markets or supermarkets. For the wine, dry white table wine is recommended; as a non-alcoholic substitute, use a splash of apple cider vinegar mixed with vegetable stock.
Preparation method
- Preheat the oven to 200°C
- Cut four pieces of aluminum foil, approximately 50 cm each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the spices well over the meat to ensure they are evenly distributed
- Open each sheet of aluminum foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and half of the chopped onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil into each pouch
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the edges of the foil together and fold tightly to create an airtight seal
- Ensure the pouch remains puffed up to allow steam to circulate inside
- Place the pouches on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and carefully open the packets to avoid steam burns
- Serve immediately, accompanied by the vegetables and the juices formed during cooking
Observations
This technique involves cooking chicken sealed in aluminum foil, allowing it to steam in its own juices. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
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