Brazilian recipe
Orange and Rosemary Marinated Chicken Fillet (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken fillet is light, fragrant, and ideal for turning everyday meals into something special.
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Ingredients
2 chicken breast fillets (about 200 g each)
1 cup strained orange juice
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt, to taste
Freshly ground black pepper, to taste
1 cup strained orange juice
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt, to taste
Freshly ground black pepper, to taste
Where to find ingredients
Look for the chicken and herbs in the fresh poultry, produce, and herbs sections of supermarkets or wet markets. Orange juice is usually found in the chilled juice aisle or from fresh oranges at the fruit stall. Cornstarch, salt, pepper, and olive oil are pantry staples in the dry goods and cooking oil sections.
Preparation method
- Crush the garlic clove with the flat side of a knife to peel it
- Mix the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil in a bowl
- 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
- Drain off any excess liquid thoroughly
- Pat the surface of the fillets dry with paper towels
- Heat a large skillet over medium heat
- Add the remaining 1 tablespoon of olive oil to the skillet
- Season the fillets with salt
- Place the fillets in the skillet with the smoother side facing down
- Brown each side for 2 minutes to sear
- Lower the heat to the minimum
- Cook for another 3 minutes on each side until fully cooked through
- Pay attention to the thickness of the meat to ensure it cooks through without burning
- Mix the cornstarch into the remaining marinade and season with salt and pepper
- Transfer the fillets to a plate and set aside
- Pour the marinade into the still-hot skillet over low heat
- Scrape the bottom of the skillet with a silicone spatula to release the cooking flavors
- Stir the sauce continuously for 3 minutes until it thickens
- Strain the sauce to remove the garlic and rosemary bits
- Serve the fillets drizzled with the prepared sauce
Observations
The contrast between bright orange and the distinctive aroma of herbs lifts the flavor of the chicken. Letting the chicken marinate for the full time is essential, as is using the pan drippings to make a rich, flavorful sauce.
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