Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets (Filé de frango marinado com laranja e alecrim)
This zesty orange and rosemary marinated chicken is a light, fragrant dish that effortlessly elevates your everyday dining.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh citrus, herbs, and chicken at local markets or produce stalls in Freetown. For pantry staples like olive oil and cornflour, check the dry goods aisles at major grocery stores in the city.
Preparation method
- Crush the garlic clove using the flat side of a knife to peel it.
- Combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil in a bowl.
- Submerge the chicken fillets in the marinade.
- Cover the bowl and allow to marinate for 20 minutes at room temperature.
- Remove the fillets from the liquid using tongs.
- Drain off any excess liquid well.
- Pat the surface of the fillets dry with paper towels.
- Heat a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets with salt.
- Place the fillets in the pan, placing the smoothest side down first.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for a further 3 minutes on each side until cooked through.
- Adjust the cooking time according to the thickness of the meat to ensure it is cooked through without burning.
- Whisk the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the chicken to a plate and set aside.
- Pour the marinade mixture into the hot pan over low heat.
- Scrape the bottom of the pan with a silicone spatula to release the flavorful browned bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary remnants.
- Serve the fillets immediately, drizzled generously with the prepared sauce.
Observations
The interplay between bright citrus notes and the deep aroma of fresh herbs gives this chicken a sophisticated profile. Allowing the meat to marinate properly is key, as is taking the time to deglaze your pan to create a rich, silky sauce.
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