Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in juices and intensifies the flavors of herbs and vegetables, offering a light, convenient 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 fresh thyme
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Freshly ground salt and black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
1/2 cup white wine
2 tsp sweet paprika
1/2 tsp cumin
1/4 cup extra virgin olive oil
Freshly ground salt and black pepper to taste
Where to find ingredients
You can find fresh chicken, local produce like onions and tomatoes, and pantry staples such as olive oil and spices at grocery stores or local markets in Apia and across Samoa. For the wine, check the beverages aisle at your local supermarket; a dry white wine is ideal for this recipe.
Preparation method
- Preheat the oven to 200 ºC.
- Cut four sheets of aluminum foil, each approximately 50 cm long.
- In a mixing bowl, season the chicken fillets with the paprika.
- Add the cumin to the mixture.
- Season with salt and black pepper.
- Rub the spices thoroughly into the meat to ensure even coating.
- Lay each sheet of aluminum foil over a deep plate, with the shiny side facing up.
- Place one chicken fillet in the center of each foil sheet.
- Arrange four tomatoes and a portion of the diced onion around each chicken fillet.
- Add two tablespoons of white wine and one tablespoon of olive oil to each parcel.
- Finish the vegetables with a drizzle of olive oil and a pinch of salt.
- Gather the edges of the foil and fold them tightly to create an airtight seal.
- Ensure the parcel is slightly puffed up to allow for steam circulation inside.
- Place the parcels on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture.
- Remove from the oven and carefully open the parcels, taking care to avoid burns from the escaping steam.
- Serve immediately alongside the vegetables and the flavorful juices that formed during cooking.
Observations
This technique involves steaming chicken inside a foil parcel, allowing it to cook in its own aromatic juices. The result is a tender, succulent dish with perfectly cooked vegetables.
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