Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that keeps the meat juicy and concentrates the flavor of the seasonings and vegetables, making it a light, practical choice for everyday meals.
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Ingredients
4 chicken breast fillets
2 medium onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
2 medium onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Where to find ingredients
You can find the chicken, tomatoes, onions, thyme, and spices in the fresh produce, poultry, and herbs sections of supermarkets or public markets, while the olive oil, wine, and foil are usually in the condiments and pantry aisles.
Preparation method
- Preheat the oven to 200 ºC
- Cut four pieces of aluminum foil, each about 50 cm long
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the seasonings well over the entire surface of the meat so they are evenly distributed
- Open each sheet of aluminum foil over a deep plate, shiny side facing up
- Place one chicken fillet in the center of each sheet
- Arrange four tomatoes around each fillet along with half of the chopped onion
- Add two tablespoons of wine and one tablespoon of olive oil to each parcel
- 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 well to create an airtight seal
- Make sure the parcel stays puffed up so steam can circulate inside
- Place the parcels 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 steam burns
- Serve immediately with the vegetables and the cooking juices that formed during baking
Observations
This technique cooks the chicken wrapped in aluminum foil, allowing it to roast in its own steam. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
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