Brazilian recipe
Chicken en Papillote
Chicken en Papillote is a classic preparation method that preserves the meat's juiciness 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, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup (tea) white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup (tea) olive oil
Salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of thyme, washed
1/2 cup (tea) white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup (tea) olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken, vegetables, and pantry staples such as olive oil and spices at any local grocery store or farmers' market.
Method
- Preheat the oven to 200 ºC
- 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 meat to ensure they are evenly distributed
- Open each sheet of aluminum foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and a portion equivalent to half a chopped onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each bundle
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the edges of the foil together and fold them tightly to create an airtight seal
- Ensure the package is slightly puffed 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 packets carefully to avoid steam burns
- Serve immediately, accompanied by the vegetables and the juices that formed during cooking
Notes
This technique involves cooking chicken wrapped in aluminum foil, 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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