Riz Casimir
A delectable blend of tender chicken, creamy curry sauce, and sweet fruits, Riz Casimir combines exotic flavors with comfort food appeal. This Swiss-inspired dish features succulent chicken simmered in a rich, fragrant sauce, complemented by caramelized bananas and pineapple. Perfect for a delightful and unique meal.
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.