Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in juices and intensifies the natural flavours of the ingredients, making it a light and effortless meal for any day of the week.
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Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup dry white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, herbs, and produce at local markets or supermarkets like those found in Honiara. If you cannot source specific sweet grape tomatoes, regular cherry tomatoes are an excellent substitute.
Preparation method
- Preheat your oven to 200°C.
- Cut four pieces of aluminium foil, each approximately 50 cm long.
- Season the chicken fillets in a bowl with the paprika.
- Add the cumin to the bowl.
- Season generously with salt and black pepper.
- Rub the spices thoroughly into the meat to ensure an even coating.
- Lay each sheet of foil over a deep plate with the shiny side facing up.
- Place one chicken fillet in the centre of each foil sheet.
- Arrange four tomatoes and a portion of the diced onion around each fillet.
- Pour two tablespoons of white wine and one tablespoon of olive oil into each parcel.
- Finish the vegetables with a drizzle of olive oil and a pinch of salt.
- Gather the edges of the foil and fold them tightly to create a hermetic seal.
- Ensure the parcel remains slightly puffed to allow steam to circulate inside during cooking.
- Place the parcels on a baking tray and bake for 20 minutes so the chicken cooks through without losing moisture.
- Remove from the oven and carefully open the parcels, taking care to avoid steam burns.
- Serve immediately, including the vegetables and the savoury pan juices formed during cooking.
Observations
This technique involves steaming chicken inside a foil parcel, allowing it to cook in its own aromatic juices. The result is a tender, succulent meal with vegetables cooked to perfection.
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