브라질 레시피
Chicken in Papillote
Chicken in Papillote is a classic preparation method that maintains the juiciness of the meat and concentrates the flavors of spices and vegetables, being a light and practical option for everyday life.
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재료
4 chicken breast fillets
2 medium diced onions
16 washed sweet grape tomatoes
4 branches of washed thyme
1/2 cup white wine
2 teaspoons sweet paprika
1 teaspoon cumin
One quarter cup olive oil
salt and freshly ground black pepper to taste
2 medium diced onions
16 washed sweet grape tomatoes
4 branches of washed thyme
1/2 cup white wine
2 teaspoons sweet paprika
1 teaspoon cumin
One quarter cup olive oil
salt and freshly ground black pepper to taste
조리 방법
- Preheat oven to 200°C
- Cut four pieces of foil approximately 50 cm each
- Season the chicken fillets in a bowl with the paprika
- Add cumin
- Season with salt and black pepper
- Rub seasonings well over all meat to ensure they are well distributed
- Open each sheet of aluminum foil over a deep plate leaving the shiny face facing up
- Place a chicken fillet in the center of each leaf
- Distribute around each fillet four tomatoes and the portion corresponding to half a chopped onion
- Add two tablespoons of wine and one tablespoon of olive oil to each serving
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bond the ends of the foil together and bend the edges well to create an airtight seal
- Ensure the package is inflated to allow steam to circulate inside
- Set the packages on a baking tray and bake for 20 minutes so that the chicken cooks without losing moisture
- Remove from oven and open papillottes cautiously to avoid steam burns
- Serve immediately accompanied by the vegetables and broth that formed during cooking
참고 사항
This technique consists of cooking the chicken wrapped in aluminum foil, allowing it to bake in the steam itself. The result is an aromatic dish, with soft meat and perfectly cooked vegetables.
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