Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
These zesty orange and rosemary marinated chicken fillets are a light, fragrant midweek staple perfect for turning an everyday meal into something special.
0.0 / 5 by 0 Reviews
Ingredients
2 chicken breast fillets (about 200g each)
1 cup orange juice (strained)
1 clove garlic
1 sprig fresh rosemary
2 tbsp vegetable oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup orange juice (strained)
1 clove garlic
1 sprig fresh rosemary
2 tbsp vegetable oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Fresh chicken breasts and oranges are widely available at local markets and supermarkets across Jamaica. Rosemary is often sold in the herb section of major supermarkets or can be found at local farmer's markets. Cornstarch is a standard pantry staple found in the baking aisle. If fresh rosemary is out of stock, dried rosemary can be used, but use only half a teaspoon as it is more potent.
Preparation method
- Crush the garlic clove with the side of your knife to easily remove the skin
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of oil
- Place the chicken fillets into the marinade
- Cover the bowl and let the chicken rest for 20 minutes at room temperature
- Remove the fillets from the marinade using a pair of tongs
- Shake off any excess liquid
- Pat the surface of the fillets dry with a clean paper towel
- Get a large skillet heating over medium heat
- Add the remaining tablespoon of oil to the hot skillet
- Season the fillets lightly with salt
- Lay the fillets in the skillet with the smoother side facing down
- Brown each side for 2 minutes to seal in the juices
- Turn the heat down to low
- Cook for another 3 minutes on each side until the chicken is cooked through
- Check the thickness of the meat to make sure it's cooked perfectly without burning the crust
- Whisk the cornstarch into the leftover marinade and season with salt and pepper
- Remove the cooked fillets from the pan and set them aside on a plate
- Pour the marinade mixture into the hot skillet over low heat
- Use a silicone spatula to scrape the bottom of the pan to release all the flavourful brown bits
- Stir the sauce constantly for 3 minutes until it thickens up nicely
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary bits
- Serve the hot fillets drizzled with the glossy sauce
Observations
The vibrant freshness of orange paired with the earthy aroma of rosemary takes simple chicken to the next level. The key here is letting the meat soak up those flavours and then building a rich, silky pan sauce using the golden bits left in the skillet.
Ratings and comments