Brazilian recipe
Chicken in Papillote (Frango em papillote)
Chicken in Papillote is a classic cooking method that keeps the meat succulent and concentrates the flavors of the seasonings and vegetables, making for a light and practical dish.
0.0 / 5 by 0 Reviews
Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 thyme sprigs, washed
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, medium diced
16 sweet grape tomatoes, washed
4 thyme sprigs, washed
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
You can find chicken, onions, tomatoes, fresh thyme, and olive oil at local grocery stores or markets. Sweet paprika and cumin are available in the spice aisle. White wine can be purchased at supermarkets or specialized wine shops.
Preparation method
- Preheat the oven to 200°C
- Cut four pieces of aluminum foil, approximately 50 cm each
- 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 well distributed
- Open each sheet of aluminum foil on a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and the corresponding portion of chopped onion around each fillet
- Add two tablespoons of 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 ends of the aluminum foil together and fold the edges well to create an airtight seal
- Ensure the packet is inflated to allow steam to circulate inside
- Place the packets on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and open the papilotes carefully to avoid steam burns
- Serve immediately accompanied by the vegetables and the broth formed during cooking
Observations
This technique involves cooking the chicken wrapped in aluminum foil, allowing it to roast in its own steam. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
Ratings and comments