São Toméan Suisse de Valence

Ingredients

In this adaptation, the original Swiss Suisse de Valence is transformed into a vibrant São Toméan dish by incorporating tropical ingredients such as coconut, palm oil, pineapple, and lime. The traditional Swiss flavors are enhanced with the addition of ginger, garlic, and chili, giving the dish a unique and exciting twist. We alse have the original recipe for Suisse de Valence, so you can check it out.

• 4 chicken breasts (500g / 1.1 lb) 4 chicken breasts (500g / 1.1 lb)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cup (150g) fresh pineapple chunks 1 cup (150g) fresh pineapple chunks
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, grated ginger, and chopped red chili. Sauté until the onion is translucent and the spices are fragrant, about 3 minutes.
4. 4.
   Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
5. 5.
   Return the chicken breasts to the skillet, along with any accumulated juices. Add the pineapple chunks and lime juice. Cover the skillet and let the chicken simmer in the sauce for 15-20 minutes, or until cooked through.
6. 6.
   Remove the chicken breasts from the skillet and slice them into thin strips.
7. 7.
   Serve the sliced chicken over a bed of cooked rice, spooning the coconut sauce and pineapple chunks over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Palm oil — Make sure to use sustainably sourced palm oil to support ethical and environmentally friendly practices.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Pineapple — Use fresh pineapple for the best flavor. If fresh is not available, you can use canned pineapple chunks, drained.

Tips & Tricks

• For an extra kick of heat, add more red chili or a pinch of cayenne pepper.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the simmering process.
• Serve the dish with a side of sautéed vegetables or a fresh green salad for a complete meal.

Serving advice

São Toméan Suisse de Valence is best served hot, with the sliced chicken arranged neatly over a bed of fragrant rice. Spoon the coconut sauce and pineapple chunks generously over the chicken, and garnish with fresh cilantro for a pop of color and flavor.

Presentation advice

To elevate the presentation of this dish, consider serving it in individual bowls or on decorative plates. Arrange the sliced chicken in a fan shape over the rice, and drizzle the coconut sauce artistically around the plate. Place a few pineapple chunks on top of the chicken slices, and sprinkle fresh cilantro leaves over the entire dish for a vibrant and appetizing presentation.