Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
These zesty orange and rosemary marinated chicken fillets are a fragrant, light option that elevates a simple weeknight meal into something truly special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh chicken, citrus fruits, and herbs at local 'sabzi mandi' markets or grocery chains. Cornflour and olive oil are standard pantry staples available at any local kirana store or supermarket pantry aisle.
Preparation method
- Crush the garlic clove using the side of a knife to peel it easily.
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- Submerge the chicken fillets in the prepared marinade.
- Cover the bowl and let the chicken marinate for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Drain the fillets well to remove excess marinade.
- Pat the surface of the fillets dry using paper towels.
- Heat a large skillet or frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets lightly with salt.
- Place the fillets in the hot pan with the smoother side facing down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to the lowest setting.
- Cook for an additional 3 minutes on each side until the chicken is cooked through.
- Be mindful of the thickness of the meat to ensure it cooks thoroughly without charring.
- Mix the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the cooked fillets to a serving plate and keep them warm.
- Pour the marinade mixture into the hot pan over low heat.
- Use a silicone spatula to scrape the bottom of the pan to incorporate the browned bits.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove garlic and herb bits.
- Serve the chicken fillets immediately, drizzled with the prepared sauce.
Observations
The vibrant citrus notes paired with the earthy aroma of fresh rosemary beautifully enhance the mild flavor of chicken. It is crucial to allow enough time for the marinade to penetrate the meat, and the secret to a professional finish lies in deglazing the pan to create a rich, glossy sauce from the flavorful drippings.
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