Brazilian recipe
Chicken en Papillote
Chicken en Papillote is a classic cooking method that keeps the meat juicy and concentrates the flavors of the spices and vegetables, making it a light and practical option for everyday meals.
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Ingredients
4 chicken breast fillets
2 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/2 cup white wine
1/4 cup olive oil
2 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/2 cup white wine
1/4 cup olive oil
Where to find ingredients
You can find fresh chicken, vegetables, and pantry staples like wine and spices at any local grocery store or farmers market.
Method
- Preheat the 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 with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and the corresponding portion of chopped onion around each fillet
- Add two tablespoons of white 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 aluminum foil together and fold the edges tightly to create an airtight seal
- Ensure the packet remains inflated to allow steam to circulate inside
- Place 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 packets carefully to avoid burns from the steam
- Serve immediately accompanied by the vegetables and the broth formed during cooking
Notes
This technique involves cooking the chicken wrapped in aluminum foil, allowing it to steam in its own juices. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
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