Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
These zesty, aromatic orange and rosemary chicken fillets are a light and elegant choice, perfect for turning a simple weeknight dinner into a special treat.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup strained orange juice
1 clove of garlic
1 sprig of fresh rosemary
2 tablespoons vegetable oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup strained orange juice
1 clove of garlic
1 sprig of fresh rosemary
2 tablespoons vegetable oil
2 teaspoons cornflour
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Chicken breast can be easily found at local supermarkets, wet markets, or neighborhood butcher shops (kiosks). Fresh oranges are readily available in local open-air markets or grocery stores; look for sweet, juicy varieties. Rosemary is widely grown; you can find fresh sprigs in the herb section of larger supermarkets or sometimes in local spice markets. Cornflour is a staple available in the baking or grains aisle of any local supermarket.
Preparation method
- Crush the garlic clove using the flat side of a knife to easily peel it
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of oil
- Submerge the chicken fillets in the marinade
- Cover the bowl and let the chicken marinate for 20 minutes at room temperature
- Carefully lift the fillets out of the liquid using kitchen tongs
- Allow the excess marinade to drip off well
- Pat the surface of the fillets dry using paper towels
- Heat a large frying pan over medium heat
- Add the remaining tablespoon of oil to the pan
- Season the chicken fillets lightly 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 the lowest setting
- Cook for another 3 minutes per side until the chicken is thoroughly cooked through
- Keep an eye on the thickness of the meat to ensure it cooks perfectly without browning too quickly
- Whisk the cornflour into the reserved marinade and season with a pinch of salt and pepper
- Transfer the cooked fillets to a serving plate and set aside
- Pour the marinade mixture into the hot pan over low heat
- Use a silicone spatula to scrape the bottom of the pan, loosening the flavourful browned bits
- Stir the sauce continuously for about 3 minutes until it thickens into a glossy glaze
- Pass the sauce through a fine-mesh sieve to remove the garlic and rosemary bits
- Finish by drizzling the prepared sauce over the chicken fillets before serving
Observations
The bright tang of fresh orange juice perfectly balances the earthy, woody notes of rosemary, creating a sophisticated flavour profile. Taking the time to marinate the chicken is key to deep flavour, and deglazing the pan with the leftover marinade ensures you end up with a rich, silky sauce to drizzle over the dish.
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