Brazilian recipe
Chicken in Parchment (Frango em papillote)
Chicken in parchment is a classic, elegant cooking method that traps moisture, ensuring the meat stays tender while concentrating the aromatic flavors of vegetables and herbs in a light, hassle-free meal.
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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 cracked 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 cracked black pepper to taste
Where to find ingredients
You can find fresh produce, chicken fillets, and pantry staples like wine and spices at local supermarkets or traditional neighborhood markets in Monrovia. For the freshest thyme, check the herb section of larger grocery stores. If sweet grape tomatoes are unavailable, cherry tomatoes are a perfect substitute.
Preparation method
- Preheat your oven to 200°C.
- Cut four pieces of aluminum foil, each approximately 50 cm long.
- Place the chicken fillets in a bowl and season with the paprika.
- Add the cumin to the bowl.
- Season the chicken with salt and black pepper.
- Rub the spices thoroughly over the meat to ensure they are evenly distributed.
- Lay each piece of foil out on a deep plate with the shiny side facing up.
- Place one chicken fillet in the center of each piece of foil.
- Distribute the tomatoes and chopped onion evenly around each fillet.
- Pour two tablespoons of 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 fold them tightly to create a sealed, airtight pouch.
- Make sure the parcel is slightly puffed up to allow steam to circulate inside.
- Arrange the parcels on a baking sheet and bake for 20 minutes to cook the chicken while keeping it moist.
- Remove from the oven and carefully open the parcels, taking care to avoid steam burns.
- Serve immediately, including the vegetables and the flavorful juices created during the cooking process.
Observations
This technique involves steaming the chicken inside a sealed foil parcel, allowing it to cook gently in its own juices. The result is a fragrant, wholesome dish with succulent meat and tender, perfectly seasoned vegetables.
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