Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken is a fragrant, light dish that turns a simple meal into something truly special.
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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
You can find fresh poultry, citrus, and herbs in the fresh produce and meat sections of local supermarkets or greengrocers. If fresh rosemary is unavailable, you may use a pinch of dried rosemary, though fresh is highly recommended for the best aroma.
Preparation method
- Crush the garlic clove using the flat side of a knife to peel it.
- 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 container and let it rest for 20 minutes at room temperature.
- Remove the fillets from the liquid using tongs.
- Allow the excess liquid to drip off thoroughly.
- Pat the surface of the fillets dry with paper towels.
- Heat a large skillet 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.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for an additional 3 minutes on each side until the centers are fully cooked through.
- Adjust timing based on the thickness of the meat to ensure it is cooked through without burning.
- Whisk the cornflour into the leftover marinade liquid and season with salt and pepper.
- Transfer the cooked fillets to a plate and keep them warm.
- Pour the marinade mixture into the still-hot skillet over low heat.
- Scrape the bottom of the pan with a silicone spatula to release the caramelized bits.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove garlic and rosemary remnants.
- Finish by drizzling the prepared sauce over the chicken fillets before serving.
Observations
The vibrant contrast between the citrus brightness and the earthy, aromatic rosemary elevates the humble chicken breast. Allowing sufficient time for the marinade is key, as is taking the time to deglaze the pan afterward to create a rich, silky sauce.
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