Brazilian recipe
Orange and Rosemary Marinated Chicken Fillet (Filé de frango marinado com laranja e alecrim)
These chicken fillets marinated in orange and rosemary are light, fragrant, and ideal for turning an everyday meal into something special.
0.0 / 5 by 0 Reviews
Ingredients
2 chicken breast fillets (about 200 g each)
1 cup strained orange juice
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup strained orange juice
1 garlic clove
1 sprig fresh rosemary
2 tablespoons olive oil
2 teaspoons cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Look for the chicken, oranges, garlic, fresh rosemary, olive oil, cornstarch, salt, and black pepper in the fresh produce, poultry, and pantry sections of your local supermarket or at the market.
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 using tongs.
- Drain off any excess liquid well.
- Pat the surface of the fillets dry with paper towels.
- Heat a large frying pan over medium heat.
- Add the remaining 1 tablespoon of olive oil to the frying pan.
- Season the fillets with salt.
- Place the fillets in the frying pan with the smooth side facing down.
- Brown each side for 2 minutes to seal.
- Reduce the heat to low.
- Cook for another 3 minutes on each side until the fillets are cooked through.
- 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 frying pan over low heat.
- Scrape the bottom of the frying pan with a silicone spatula to release the cooking flavours.
- Stir the sauce constantly for 3 minutes until it thickens.
- Strain the sauce through a sieve to remove the garlic and rosemary bits.
- Finish by serving the fillets topped with the prepared sauce.
Observations
The contrast between the brightness of orange and the bold aroma of herbs lifts the flavour of the chicken. Letting the fillets marinate for the right amount of time is essential, as is deglazing the pan base to create a rich, tasty sauce.
Ratings and comments