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, cut into medium cubes
16 grape tomatoes, washed
4 sprigs of thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/2 cup white wine
2 onions, cut into medium cubes
16 grape tomatoes, washed
4 sprigs of thyme, washed
2 teaspoons sweet paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/2 cup white wine
Where to find ingredients
You can find fresh chicken, onions, grape tomatoes, fresh thyme, olive oil, and white wine at any local supermarket, grocery store, or farmer's market. Spices such as paprika and cumin are available in the baking and seasoning aisle of any food store.
Method
- Preheat the oven to 200 ºC
- Cut four pieces of aluminum foil approximately 50 cm long 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 on 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 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 edges of the foil together and fold them tightly to create an airtight seal
- Ensure the packet remains inflated 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 formed during cooking
Notes
This technique involves cooking the 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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