Brazilian recipe
Chicken Papillote
Chicken Papillote is a classic preparation method that keeps the meat succulent 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 medium diced onions
16 washed sweet grape tomatoes
4 sprigs washed thyme
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 medium diced onions
16 washed sweet grape tomatoes
4 sprigs washed thyme
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
Chicken breasts, onions, tomatoes, olive oil, salt, pepper, paprika, cumin, and white wine are commonly available at most supermarkets in the produce, meat, and pantry sections. Thyme sprigs can be found in the fresh herb section of larger supermarkets or at fresh markets. If fresh thyme is unavailable, dried thyme can be substituted, using about 1/3 the amount.
Preparation method
- Preheat the oven to 200 ºC
- Cut four pieces of parchment paper or 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 evenly distributed
- Open each piece of parchment paper or foil on a deep plate, shiny side up (if using foil)
- Place one chicken fillet in the center of each sheet
- Distribute four tomatoes and the corresponding portion of half a diced onion around each fillet
- Add two tablespoons of white 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 or foil together and fold the edges tightly to create an airtight seal
- Ensure the packet is slightly inflated to allow steam circulation inside
- Arrange the packets on a baking sheet and bake for 20 minutes, allowing the chicken to cook without losing moisture
- Remove from the oven and carefully open the papillotes to avoid burns from the steam
- Serve immediately accompanied by the vegetables and the cooking juices
Observations
This technique involves cooking the chicken wrapped in parchment paper or foil, allowing it to steam in its own juices. The result is an aromatic dish with tender chicken and perfectly cooked vegetables.
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