Brazilian recipe
Chicken en papillote (Frango em papillote)
Chicken en papillote is a classic method that keeps the meat juicy and concentrates the flavour of the seasonings and vegetables.
0.0 / 5 by 0 Reviews
Ingredients
4 chicken breast fillets
2 onions, cut into medium cubes
16 washed sweet grape tomatoes
4 washed thyme sprigs
1/2 cup 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, cut into medium cubes
16 washed sweet grape tomatoes
4 washed thyme sprigs
1/2 cup 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
Chicken breast, onions, tomatoes, thyme, white wine, paprika, cumin, olive oil, salt and black pepper can be found in supermarkets, wet markets and general food shops. If sweet grape tomatoes are unavailable, use cherry tomatoes as a substitute, keeping sweet grape tomatoes as ideal.
Preparation method
- Preheat the oven to 200 ºC
- Cut four pieces of aluminium foil, about 50 cm each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the seasonings well over all the meat so they are evenly distributed
- Open each sheet of foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the centre of each sheet
- Arrange four tomatoes and the equivalent of half a chopped onion around each fillet
- Add two tablespoons wine and one tablespoon 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 a tight seal
- Make sure the parcel stays puffed up to allow steam to circulate inside
- Place the parcels on a baking tray and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and open the parcels carefully to avoid burns from the steam
- Serve immediately with the vegetables and the juices formed during cooking
Observations
This technique cooks the chicken wrapped in foil, allowing it to roast in its own steam. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
Ratings and comments