Brazilian recipe
Chicken in Parchment
Chicken in Parchment 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 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of 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 onions, cut into medium cubes
16 sweet grape tomatoes, washed
4 sprigs of 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
Look for chicken fillets, onions, tomatoes, thyme, white wine, paprika, cumin, olive oil, salt, and pepper in the produce and spice sections of most supermarkets. Parchment paper or aluminum foil can be found in the kitchenware or baking aisles.
Preparation method
- Preheat the oven to 400°F (200°C)
- Cut four pieces of parchment paper (or aluminum foil) approximately 20 inches 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 all the meat to ensure they are evenly distributed
- Open each sheet of parchment paper on a plate, shiny side up if using foil
- Place one chicken fillet in the center of each sheet
- Arrange four tomatoes and the corresponding portion of half a chopped onion around each fillet
- Add two tablespoons of 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 sides of the parchment paper together and fold the edges well to create an airtight seal
- Ensure the packet is puffed to allow steam circulation inside
- Place the packets on a baking sheet and bake for 20 minutes for the chicken to cook without losing moisture
- Remove from the oven and carefully open the packets to avoid burns from the steam
- Serve immediately with the vegetables and the juices that formed during cooking
Observations
This technique involves cooking the chicken wrapped in parchment paper (or 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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