Galician-style Riz Casimir

Ingredients

In this Galician-style adaptation, we infuse the traditional Swiss Riz Casimir with the unique flavors of Galician cuisine. We replace some of the original ingredients with Galician spices and incorporate local ingredients to create a distinct flavor profile. The dish is enriched with Galician paprika, saffron, and a touch of pimentón, giving it a warm and slightly smoky taste. Additionally, we use locally sourced chicken and garnish the dish with toasted almonds, a Galician staple. We alse have the original recipe for Riz Casimir, so you can check it out.

• 500g (1.1 lb) chicken breast, cut into bite-sized pieces 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon Galician paprika 1 teaspoon Galician paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon pimentón (smoked paprika) 1/2 teaspoon pimentón (smoked paprika)
• 200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons mango chutney 2 tablespoons mango chutney
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste
• 200g (1 cup) cooked rice 200g (1 cup) cooked rice
• 50g (1/4 cup) toasted almonds 50g (1/4 cup) toasted almonds
• 50g (1/4 cup) raisins 50g (1/4 cup) raisins

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides.
3. 3.
   Stir in the diced red and green bell peppers, Galician paprika, saffron threads, and pimentón. Cook for another 2 minutes.
4. 4.
   Pour in the chicken broth, heavy cream, tomato paste, mango chutney, soy sauce, curry powder, and honey. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Galician-style Riz Casimir over a bed of cooked rice.
8. 8.
   Garnish with toasted almonds and raisins.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Saffron threads — For optimal flavor extraction, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Substitute chicken breast with boneless chicken thighs for a richer flavor.
• Adjust the sweetness by adding more or less honey, depending on your preference.
• Serve with a side of Galician-style roasted potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Galician-style Riz Casimir hot, garnished with toasted almonds and raisins. Accompany it with a fresh green salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

Present the Galician-style Riz Casimir in a shallow serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle the toasted almonds and raisins on top for an attractive garnish. Consider using a traditional Galician ceramic plate for an authentic touch.