Chicken for sandwiches prepared in an Air Fryer by Rita Lobo

Components

• One chicken breast fillet weighing approximately 250 grams.
• Half a teaspoon of salt
• 1 teaspoon of sweet paprika
• A quarter teaspoon of turmeric
• A quarter teaspoon of garlic powder
• Two sprigs of thyme
• Add ground pepper gradually, adjusting to your preference.

Setup mode

1. Set the Electrolux Air Fryer by Rita Lobo to 180 °C and bake for 25 minutes.

1. Season the chicken fillet with salt, paprika, turmeric, garlic powder, crushed thyme, and pepper to your liking. Thoroughly rub the fillet with your hands to ensure the spices coat the entire surface.
2. Put a paper-aluminum sheet on a base plate with the shiny side facing upward. Position the tempered chicken fillet in the middle, then lift the edges of the paper-aluminum and fold the ends tightly to create a securely sealed pouch, preventing any liquids or steam from escaping. The papillote should be tall enough to allow steam to circulate evenly.
3. Place the papillote in the Air Fryer and cook for 25 minutes — this duration ensures the chicken is cooked while remaining moist. Take it out of the Air Fryer and carefully open the wrapping to avoid burns from the hot steam. Allow it to rest for about 10 minutes — during this period, the meat's juices redistribute, making the fillet juicier and cooler before being wrapped.
4. Once the chicken fillet is warm, wrap it tightly with plastic wrap to maintain its shape and refrigerate for at least 2 hours (or overnight) before slicing. This technique helps achieve very thin slices for sandwiches — the colder the chicken, the easier it is to cut. Alternatively, you can freeze it for 1 hour if you prefer.

Note: Sliced chicken can be stored in the refrigerator for as long as 5 days or frozen for up to 3 months.