Brazilian recipe
Chicken en Papillote
Chicken en Papillote is a classic cooking method that keeps the meat succulent while concentrating the flavors of the seasonings and vegetables, making it a light and practical everyday meal.
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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 (tea) white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup (tea) 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 (tea) white wine
2 teaspoons sweet paprika
1/2 teaspoon cumin
1/4 cup (tea) olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh produce, chicken, and aromatics at local supermarkets, grocery stores, or farmers' markets. High-quality olive oil and dry white wine are available in the pantry and beverage aisles of most food retailers.
Preparation
- 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 over a deep plate with the shiny side facing up
- Place one chicken fillet in the center of each sheet
- Arrange four tomatoes and a quarter portion of the chopped onions around each fillet
- Add two tablespoons of wine and one tablespoon of olive oil to each foil pouch
- Finish the vegetables with a drizzle of olive oil and a pinch of salt
- Bring the edges of the aluminum foil together and fold them tightly to create an airtight seal
- Ensure the package is inflated to allow steam to circulate inside
- Place the packages on a baking sheet and bake for 20 minutes so the chicken cooks without losing moisture
- Remove from the oven and carefully open the papillotes to avoid steam burns
- Serve immediately, accompanied by the vegetables and the juices formed during cooking
Notes
This technique involves cooking 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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