Perdigão shares a practical recipe for Chester breast with orange sauce and almond rice with white wine, ideal for smaller holiday dinners.
To celebrate 45 years of Chester® Perdigão, recognized as the true taste of Christmas¹ and a symbol of traditions at this time of year, the brand presents a practical option for smaller gatherings.
The recipe for Chester® Perdigão Breast with Orange Sauce and Almond Rice with White Wine combines convenience, ideal yield and the unmistakable flavor of the bird that has been part of family celebrations for generations.
The dish is designed for those who seek both flavor and practicality in their year-end celebrations, while still serving a special menu.
Time and yield
Preparation time: about 1 day for defrosting + 2 hours of cooking.
Serves: 4 portions.
Ingredients
1 Chester® Perdigão Breast with Orange Sauce (about 1.5 kg)
2 tablespoons softened margarine
½ cup water
1 Bahia orange, sliced, for garnish
Almond rice with white wine:
1 tablespoon olive oil
½ chopped onion
½ cup dry white wine
2 cups white rice
3 cups water
½ cup toasted sliced almonds
Salt to taste
Directions
Defrost the Chester® Perdigão Breast with Orange Sauce according to the package instructions, about 1 day in advance.
Preheat the oven to high temperature. Remove the meat from the package and reserve the orange sauce.
Place the Chester® Perdigão Breast in a medium roasting pan at least 5 cm deep and rub it with the softened margarine.
Pour the water into the roasting pan and cover with aluminum foil to prevent the meat from drying out.
Roast for about 1 hour and 30 minutes, basting the Chester® Perdigão Breast every 30 minutes with the juices and seasonings from the roasting pan.
Remove the foil and roast for another 20 minutes, or until the skin is golden.
Pour the reserved orange sauce over the Chester® Perdigão Breast and roast for 10 minutes more.
Almond rice with white wine
As soon as the Chester® Perdigão Breast with Orange Sauce returns to the oven for the final stage, without foil, start preparing the rice.
Heat the olive oil in a medium saucepan and sauté the onion until lightly golden.
Add the white rice, then the dry white wine. Sauté until the wine has completely evaporated.
Add the water, season with salt to taste and cook for 15 to 20 minutes, or until the rice is tender.
Turn off the heat and transfer the rice to the serving dish, spreading it evenly.
Sprinkle the toasted sliced almonds over the rice, adding crunch and aroma.
Plating and serving
Arrange the Chester® Perdigão Breast with Orange Sauce on a serving platter lined with the Bahia orange slices.
Drizzle with the hot orange sauce and serve alongside the almond rice with white wine.
Created for smaller holiday dinners and celebrations, the Chester® Perdigão Breast with Orange Sauce is a practical and easy-to-prepare option.
The recipe combines the exclusive flavor of Chester® Perdigão with the orange sauce that accompanies the bird, resulting in a versatile and aromatic dish.
It is ideal to complement different year-end moments, keeping the festive spirit even in more intimate celebrations.
