Riz Casimir (Curried Rice with Fruit and Chicken)

Ingredients

• 4 cups Cooked rice
• 1.5 lb Chicken breast, cubed
• 2 tbsp Vegetable oil
• 1 medium Onion, chopped
• 2 tbsp Curry powder
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 1 cup Canned pineapple chunks, drained
• 1 cup Canned mandarin oranges, drained
• 1 none Banana, sliced
• 0.5 cup Raisins
• 0.5 tsp Salt
• 2 tbsp Sunflower seeds

Instructions

1. 1Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1.5 pounds of cubed chicken breast and cook until browned on all sides, about 5-7 minutes. The chicken should reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
2. 2Add the 1 medium onion, chopped, to the same skillet. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. 3Stir in the 2 tablespoons of curry powder and cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in the 1 cup of chicken broth and the 0.5 cup of heavy cream. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
5. 5Add the 1 cup of canned pineapple chunks (drained), the 1 cup of canned mandarin oranges (drained), the 1 sliced banana, and the 0.5 cup of raisins to the skillet. Stir to combine.
6. 6Return the cooked chicken to the skillet. Season with the 0.5 teaspoon of salt. Stir everything together.
7. 7Reduce the heat to medium-low and let the mixture simmer gently for 5-7 minutes. Stir occasionally until the sauce has thickened slightly and the fruit is heated through. The sauce should coat the back of a spoon.
8. 8Serve the Riz Casimir mixture over the 4 cups of cooked rice. Garnish with the 2 tablespoons of sunflower seeds.

Substitutions

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