A Tropical Swiss Comfort Dish with a Flavorful Twist
Riz Casimir is a delightful Swiss dish that combines the rich flavors of tender chicken, creamy curry sauce, and sweet tropical fruits, all served over a bed of fluffy rice. This recipe offers a perfect blend of savory and sweet, making it a unique and comforting meal that’s both exotic and familiar. Originally inspired by the flavors of India but adapted to suit European tastes, Riz Casimir is a beloved classic that’s sure to impress at any dinner table. Ready to take your taste buds on a flavorful journey? Let’s dive in!
Instructions
Begin by gathering and preparing all the ingredients.
In a pan over medium heat, toast the almond slivers until they are golden brown, then set them aside.
While the almond slivers are toasting, finely chop the onion and mince the garlic.
Rinse the rice thoroughly using a fine-mesh sieve.
In the same pan used for toasting the almond slivers, add half of the butter. Once melted, add the chicken pieces in batches. Cook each batch until browned on all sides, sprinkling with a little flour, salt, and pepper as it cooks. Once browned, set the chicken aside.
While the meat is cooking, heat another pan and add half of the chopped onion and minced garlic. Sauté until the onions are slightly softened. Stir in the rice and cook until it becomes translucent. Then, add water or stock according to the package instructions. Bring to a boil, then reduce the heat to low, cover, and cook according to the package instructions.
Once the meat is done, add the remaining chopped onion and minced garlic to the same pan. Stir in the curry powder and cook until the onions are wilted and fragrant. Pour in the cream, stirring to combine, and cook for 5 minutes over medium-high heat, allowing the mixture to thicken slightly.
After 5 minutes, reduce the heat to low. Add the browned chicken back into the pan and stir to combine. Cook for an additional 3 minutes, allowing the chicken to heat through and absorb the flavors. Then, turn off the heat and let the mixture sit for a moment to allow the flavors to meld.
Cut the bananas in half, then slice each half lengthwise. In a separate pan, melt the remaining butter over medium heat. Add the pineapple and banana slices, frying them until golden brown and caramelized.
Now that everything is ready, combine the cooked rice with the chicken and sauce mixture. Top with the caramelized pineapple and banana slices. Finally, garnish with the toasted almond slivers. Enjoy your delicious Riz Casimir!
Riz Casimir
Ingredients
- 600 g Chicken cut in small pieces
- 1 onion
- 2 large garlic cloves
- 4 tbsp butter
- 20 g almondslivers
- 2 cups parboiled rice
- 2.5 dl cream
- 1 tbsp flour
- 1 tbsp curry powder
- salt and pepper to taste
Instructions
- Prepare the ingredients: Cut 600g of chicken into small pieces. Finely chop 1 onion and mince 2 garlic cloves. Measure 2 cups of parboiled rice. Prepare 2 bananas and 4 slices of canned pineapple. Set aside 4 tablespoons of butter, 20g of almond slivers, and 2.5 dl of cream. Measure 1 tablespoon of flour, 1 tablespoon of curry powder, and have salt and pepper ready to taste.
- In a dry skillet over medium heat, add the almond slivers. Toast them, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Set aside.
- In a separate pan, heat a little oil over medium-high heat. Add half of the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Add the rice to the pan. Stir and cook for a few minutes until the rice grains are slightly translucent and glassy.
- Pour in water or stock according to the rice package instructions. Cook as directed.
- In the same pan used for toasting the almonds, melt half of the butter. Add the chicken pieces in batches, cooking until browned on all sides. Sprinkle with a little flour, salt, and pepper as you cook. Set the browned chicken aside.
- In the same pan, add the remaining chopped onion and minced garlic. Stir in the curry powder and cook until the onions are wilted and fragrant.Pour in the cream, stirring to combine. Cook for 5 minutes over medium-high heat until the sauce thickens slightly.
- Reduce the heat to low. Add the browned chicken back into the pan, stirring to combine. Cook for an additional 3 minutes until the chicken is heated through and flavors meld. Turn off the heat.
- Cut the bananas in half lengthwise. In a separate pan, melt the remaining butter over medium heat. Add the pineapple and banana slices, frying until golden brown and caramelized.
- Combine the cooked rice with the chicken and sauce mixture. Top with the caramelized pineapple and banana slices. Garnish with the toasted almond slivers.
Tips for Success
- Rice Tip: Rinsing the rice before cooking helps achieve a fluffy texture. If you prefer, you can also use jasmine rice for a more fragrant dish.
- Chicken Searing: Browning the chicken in batches ensures that each piece gets a nice caramelization, which adds flavor to the dish. Don’t overcrowd the pan!
- Tropical Fruits: For an extra burst of flavor, you can also add other tropical fruits like mango or papaya to the caramelized fruit mix.
- Varying the Heat: If you prefer a spicier dish, you can increase the amount of curry powder or add a small diced chili when sautéing the onions.
- Creamy Sauce: If the sauce thickens too much during simmering, you can thin it with a bit of chicken stock or milk until you reach your desired consistency.
Why You’ll Love This Dish
- Sweet and Savory Harmony: The unique blend of curry, creamy sauce, and caramelized tropical fruits makes this dish a delightful balance of savory and sweet.
- Comforting Yet Exotic: Riz Casimir offers the comforting feel of a traditional meal while providing the exotic twist of tropical fruits and curry.
- Impressively Simple: While this dish sounds complex, it’s surprisingly easy to make with minimal ingredients. It’s perfect for a weeknight dinner or special occasions.
- Versatile and Adaptable: Feel free to customize the dish by using your favorite tropical fruits or adding a touch of spice to suit your taste.
