Brazilian recipe
Orange and Rosemary Marinated Chicken Fillet (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken fillet is a light and fragrant option, perfect for turning everyday meals into special moments.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp olive oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp olive oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, oranges, and herbs at local markets or major supermarkets in cities like Nairobi or Mombasa. Olive oil and cornstarch are available in the baking and oils aisles of any local grocery store. If fresh rosemary is unavailable, a smaller amount of dried rosemary is a suitable substitute.
Preparation method
- Crush the garlic clove with the side of a knife to peel it.
- Mix the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil in a bowl.
- 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 tongs.
- Drain any excess liquid well.
- Pat the surface of the fillets dry with paper towels.
- Heat a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets with salt.
- Place the fillets in the pan with the smoother side facing down.
- Brown each side for 2 minutes to sear them.
- Reduce the heat to low.
- Cook for another 3 minutes on each side until they are fully cooked through.
- Pay attention to the thickness of the meat to ensure it cooks through without burning.
- Mix the cornstarch into the remaining marinade liquid and season with salt and pepper.
- Transfer the fillets to a plate and set aside.
- Pour the marinade into the still-hot frying pan over low heat.
- Scrape the bottom of the pan with a silicone spatula to release the cooking flavors.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a sieve to remove the garlic and rosemary residues.
- Finish by serving the fillets drizzled with the prepared sauce.
Observations
The contrast between the freshness of orange and the striking aroma of herbs elevates the flavor of the chicken. Respecting the marinating time is essential, as is taking advantage of the pan drippings to create a full-bodied and flavorful sauce.
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