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 moments.
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Ingredients
2 chicken breast fillets (about 200 g each)
1 cup of orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons of olive oil
2 teaspoons of cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup of orange juice (strained)
1 garlic clove
1 sprig of fresh rosemary
2 tablespoons of olive oil
2 teaspoons of cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
All ingredients can be found at local supermarkets or grocery stores. For fresh rosemary, local markets or home herb gardens are ideal. If you cannot find fresh rosemary, dried rosemary can be used as a substitute, though fresh is highly recommended for the best flavor.
Preparation method
- Crush the garlic clove with the side of a knife to peel it
- Mix the garlic, rosemary sprig, orange juice and 1 tablespoon of olive oil in a bowl
- 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 with the help of tongs
- Drain any excess liquid well
- Dry the surface of the fillets with paper towels
- Heat a large frying pan over medium heat
- Place the remaining tablespoon of olive oil in the pan
- Season the fillets with salt
- Place the fillets in the pan with the smoother side facing down
- Brown each side for 2 minutes to sear
- Lower the heat to minimum
- Cook for another 3 minutes on each side until they are well cooked through inside
- 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 pan over low heat
- Scrape the bottom of the pan with a silicone spatula to release the cooking flavors
- Stir the sauce continuously for 3 minutes until it thickens
- Pass the sauce through a 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 striking aroma of herbs elevates the flavor of the chicken. Respecting the marinating time is essential, as is taking advantage of the pan drippings to create a full-bodied and flavorful sauce.
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