Brazilian recipe
Orange and Rosemary Marinated Chicken Breast (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken breast is a fragrant, light dish perfect for elevating your daily meals into something truly special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly cracked black pepper to taste
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Find fresh chicken breasts, citrus, and herbs in the fresh produce and butcher sections of local supermarkets. Standard pantry staples like cornstarch and olive oil are available in the dry goods aisle.
Preparation method
- Crush the garlic clove with the side of a knife to peel it.
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- 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 kitchen tongs.
- Drain off any excess marinade.
- Pat the surface of the fillets dry with paper towels.
- Preheat a large skillet over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets with salt.
- Place the fillets in the skillet with the smoother side facing down.
- Sear each side for 2 minutes to seal the meat.
- Reduce the heat to low.
- Cook for another 3 minutes on each side until cooked through.
- Monitor the thickness of the meat to ensure it is cooked through without burning.
- Whisk the cornstarch into the remaining marinade and season with salt and pepper.
- Transfer the chicken to a plate and set aside.
- Pour the marinade into the hot skillet over low heat.
- Scrape the bottom of the skillet with a silicone spatula to release the browned bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove garlic and rosemary remnants.
- Finish by serving the fillets drizzled with the prepared sauce.
Observations
The vibrant contrast between citrusy orange and aromatic herbs brings out the best in chicken. It is crucial to respect the marinating time to ensure deep flavor, and don't forget to deglaze the pan afterward to craft a rich, flavorful sauce.
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