Brazilian recipe
Chicken in Parchment
Chicken in Parchment is a classic preparation method that keeps the meat succulent and concentrates the flavors of the seasonings and vegetables, making it a light and practical option for everyday meals.
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Ingredients
4 boneless, skinless chicken breast fillets
2 onions, cut into medium cubes
16 washed sweet grape tomatoes
4 sprigs of washed thyme
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 sprigs of washed thyme
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 breasts, onions, tomatoes, olive oil, salt, pepper, paprika, and cumin are readily available at most supermarkets in the produce, meat, and spice aisles. White wine can be found in the beverage or wine section of larger supermarkets, or in liquor stores. Thyme can be found in the produce section, often near other fresh herbs. For a wider selection of specialty spices like cumin and paprika, or if you prefer to explore international options, consider visiting international food markets or the international aisle of larger grocery stores. These stores often carry a variety of dried herbs and spices.
Preparation method
- Preheat the oven to 400 degrees F
- Cut four pieces of parchment paper, each approximately 20 inches 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 meat to ensure they are evenly distributed
- Open each sheet of parchment paper on a plate, shiny side up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and half of the 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 sides of the parchment paper together and fold the edges well to create an airtight seal
- Ensure the packet is slightly inflated to allow steam circulation inside
- Arrange the packets on a baking sheet and bake for 20 minutes to cook the chicken without losing moisture
- Remove from the oven and carefully open the parchment packets to avoid burns from the steam
- Serve immediately with the vegetables and the cooking juices
Observations
This technique involves cooking the chicken wrapped in parchment paper, 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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