Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets (Filé de frango marinado com laranja e alecrim)
These orange and rosemary marinated chicken fillets are a fragrant, light dish that turns a standard weeknight dinner into a truly special meal.
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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 cornflour
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 cornflour
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find fresh poultry and produce at local markets in Monrovia or major supermarkets. Use standard olive oil and cornflour available in the baking or staples aisle.
Preparation method
- Crush the garlic clove with 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 marinade.
- Cover the bowl and let the chicken rest for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Allow the excess liquid to drip off completely.
- Pat the surface of the fillets dry using kitchen paper.
- Heat a large skillet over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the chicken fillets with salt.
- Place the fillets into the skillet, smooth-side down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for a further 3 minutes on each side until the chicken is cooked through.
- Check the thickness of the meat to ensure it is cooked perfectly without burning.
- Mix the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the cooked fillets to a serving plate and keep warm.
- Pour the marinade mixture into the hot skillet 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 thickened.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary remnants.
- Finish by drizzling the prepared sauce over the chicken fillets.
Observations
The vibrant zest of orange perfectly complements the piney notes of fresh rosemary, elevating simple chicken to another level. It is vital to let the chicken marinate properly to absorb the flavors, and finishing the dish by deglazing the pan ensures a glossy, flavorful reduction that ties everything together.
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