Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that keeps the meat juicy while concentrating the flavours 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 onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
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 onions, diced
16 sweet grape tomatoes, washed
4 sprigs thyme, washed
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
Find the chicken, herbs, and vegetables in the fresh produce, poultry, and pantry sections of local supermarkets, butcheries, and open markets. If sweet grape tomatoes are unavailable, use cherry tomatoes as a substitute.
Preparation method
- Preheat the oven to 200°C
- Cut four pieces of foil, each about 50 cm long
- 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 whole surface of the meat to make sure they are evenly distributed
- Open each sheet of foil over a deep plate with the shiny side facing up
- Place one chicken fillet in the centre of each sheet
- Arrange four tomatoes and the corresponding half portion of chopped onion around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each parcel
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the foil edges together and fold them down well to create a tight seal
- Make sure the parcel is puffed up so steam can circulate inside
- Place the parcels on a baking tray and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and carefully open the papillotes to avoid burns from the steam
- Serve immediately with the vegetables and the cooking juices that have formed
Observations
This method cooks the chicken wrapped in foil, allowing it to roast in its own steam. The result is a fragrant dish with tender meat and perfectly cooked vegetables.
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