Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in juices and concentrates the flavors of herbs and vegetables, offering a light and practical daily 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 dry white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup dry white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Fresh produce and poultry can be found at local supermarkets, wet markets, or butcher shops. Sweet grape tomatoes and fresh thyme are available in the produce section. Olive oil and wine are found in the pantry aisles.
Preparation method
- Preheat your oven to 200 ºC
- Cut four pieces of aluminum foil, approximately 50 cm each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the spices well over the meat to ensure they are evenly distributed
- Open each sheet of aluminum foil on a deep plate, leaving the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and a portion of the diced onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each packet
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the ends of the foil together and fold the edges tightly to create an airtight seal
- Ensure the packet remains inflated to allow steam to circulate inside
- Arrange the packets on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and open the papillotes carefully to avoid burns from the steam
- Serve immediately, accompanied by the vegetables and the juices formed during cooking
Observations
This technique involves steaming chicken inside aluminum foil, allowing it to cook in its own moisture. The result is a highly aromatic dish with tender meat and perfectly cooked vegetables.
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