Brazilian recipe
Chicken in Parchment
Chicken in Parchment is a classic preparation method that keeps the meat juicy and concentrates the flavors of the seasonings and vegetables, making it a light and practical option for everyday meals.
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Ingredients
4 chicken breast fillets
2 onions, cut into medium dice
16 grape tomatoes, washed
4 sprigs of thyme, 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, cut into medium dice
16 grape tomatoes, washed
4 sprigs of thyme, 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
Ingredients can be found at most supermarkets and grocery stores.
Preparation method
- Preheat the oven to 200 ºC (400 ºF)
- Cut four pieces of parchment paper, approximately 50 cm (20 inches) each
- Season the chicken fillets in a bowl with the paprika
- Add the cumin
- Season with salt and black pepper
- Rub the seasonings thoroughly over all the meat to ensure they are well distributed
- Open each sheet of parchment paper 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 diced 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 parchment paper together and fold the edges well to create an airtight seal
- Ensure the packet is inflated to allow steam circulation inside
- Arrange the packets on a baking sheet and bake for 20 minutes for the chicken to cook without losing moisture
- Remove from the oven and open the parchment packets carefully to avoid burns from the steam
- Serve immediately with the vegetables and the juices that formed during cooking
Observations
This technique involves cooking the chicken wrapped in parchment paper, allowing it to steam in its own juices. The result is an aromatic dish with tender meat and perfectly cooked vegetables.
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