Chicken and Potato Casserole

Ingredients

• 600 g chicken breast or thighs
• 2 tablespoons butter
• 1 small onion
• 1 green chili pepper
• 1 red chili pepper
• 4-5 medium potatoes
• 1 tablespoon tomato paste
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• a pinch of chili flakes (optional)
• ½ cup (120 ml) beef broth
• 1/3 cup (35 g) grated Gruyère cheese
• 1 clove garlic, minced
• a pinch of nutmeg
• salt and black pepper
• 1/3 cup (35 g) grated mozzarella cheese
• 2 roasted tomatoes
• 1 large cucumber
• 1 small green chili pepper
• ¼ red onion or a very small onion
• fresh parsley and dill
• 3 tablespoons olive oil
• Lemon juice from ½ lemon
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
2. Sear the chicken for 5-7 minutes until golden brown.
3. Add the chopped small onion to the skillet and cook for 3 minutes, stirring occasionally, until softened and lightly caramelized.
4. Season with salt and black pepper.
5. Add thinly sliced green and red chili peppers to the skillet and cook for another 3 minutes.
6. Meanwhile, peel and cube 4-5 medium potatoes and boil in salted water for 15-18 minutes.
7. Push the chicken aside in the skillet.
8. Add 1 tablespoon of tomato paste and cook for 1 minute until caramelized and fragrant.
9. Season with ½ teaspoon garlic powder, ½ teaspoon dried oregano, and a pinch of chili flakes (optional).
10. Add ½ cup beef broth and stir well to combine flavors, cooking for another minute.
11. Drain the potatoes while still hot.
12. Add 2 tablespoons butter, grated Gruyère cheese, minced garlic, and a pinch of nutmeg to the potatoes.
13. Mash until smooth and creamy, seasoning with salt and black pepper to taste.
14. Spread the mashed potatoes evenly in a baking dish or deep skillet.
15. Distribute the cooked chicken and vegetable mixture over the mashed potatoes.
16. Sprinkle with 1/3 cup grated mozzarella and Gruyère cheese.
17. Bake at 190°C (375°F) for 10 minutes.
18. For extra color, broil for 1-2 minutes until cheese is golden and bubbly.
19. Prepare a fresh vegetable salad with roasted tomatoes, cucumber, small green chili, red onion, chopped parsley, and dill.
20. Mix 3 tablespoons olive oil with lemon juice, salt, and pepper to make the dressing.
21. Pour the dressing over the vegetables and toss gently.
22. Top with crumbled feta cheese and let sit for 10 minutes to meld flavors.
23. Serve the casserole with the fresh vegetable salad.