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 light and fragrant option, perfect for turning everyday meals into special occasions.
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Ingredients
2 chicken breast fillets (approximately 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 ground 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 ground black pepper to taste
Where to find ingredients
You can find all ingredients at local supermarkets, wet markets, or gourmet grocers throughout the island. For fresh herbs like rosemary, local greengrocers or specialty produce sections are ideal.
Preparation method
- Crush the garlic clove with the side of a knife to peel
- In a bowl, mix 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 tongs
- Drain any excess liquid well
- Pat the surface of the fillets dry with paper towels
- Heat a large skillet over medium heat
- Add the remaining tablespoon of olive oil to the skillet
- Season the fillets with salt
- Place the fillets in the skillet with the smoothest side facing down
- Sear each side for 2 minutes
- Reduce the heat to the lowest setting
- Cook for another 3 minutes on each side until fully cooked through to the center
- Pay attention to the thickness of the meat to ensure it cooks through without burning
- Mix the cornstarch into the remaining marinade liquid and season with salt and pepper
- Transfer the fillets to a plate and set aside
- Pour the marinade into the still-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 residues
- Finish by serving the fillets drizzled with the prepared sauce
Observations
The contrast between the freshness of orange and the distinct aroma of herbs elevates the flavor of the chicken. Respecting the marinating time is essential, as is deglazing the pan to create a rich and flavorful sauce.
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