Brazilian recipe
Orange and rosemary marinated chicken fillets (Filé de frango marinado com laranja e alecrim)
Chicken fillets marinated with orange and rosemary are light, fragrant and perfect 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 fresh rosemary sprig
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly ground black pepper to taste
1 cup strained orange juice
1 garlic clove
1 fresh rosemary sprig
2 tablespoons olive oil
2 teaspoons cornflour
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Chicken breast, oranges, garlic, rosemary, olive oil, cornflour, salt and black pepper can be found in supermarkets, wet markets and general food shops. If fresh rosemary is unavailable, use a smaller amount of dried rosemary as a substitute, keeping fresh rosemary as ideal.
Preparation method
- Crush the garlic clove with the side of a knife to peel it
- Mix the garlic, rosemary sprig, orange juice and 1 tablespoon olive oil in a bowl
- Submerge the chicken fillets in the marinade
- Cover the container and leave to rest for 20 minutes at room temperature
- Remove the fillets from the liquid with tongs
- Drain the excess liquid well
- Dry the surface of the fillets with paper towel
- Heat a large frying pan over medium heat
- Place the remaining tablespoon of olive oil in the frying pan
- Season the fillets with salt
- Place the fillets in the frying pan with the smoother side facing down
- Brown each side for 2 minutes to seal
- Lower the heat to the minimum
- Cook for another 3 minutes on each side until well cooked inside
- Pay attention to the thickness of the meat to ensure complete cooking without burning
- Mix the cornflour into the leftover marinade liquid and season with salt and pepper
- Transfer the fillets to a plate and set aside
- Pour the marinade into the still-hot frying pan over low heat
- Scrape the bottom of the frying pan with a silicone spatula to release the cooking flavours
- Stir the sauce continuously for 3 minutes until thickened
- Pass the sauce through a sieve to remove the garlic and rosemary bits
- Finish by serving the fillets drizzled with the prepared sauce
Observations
The contrast between fresh orange and the bold aroma of herbs lifts the flavour of the chicken. Respecting the marinating time is essential, as is using the browned bits in the frying pan to create a full-bodied, tasty sauce.
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