ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Chicken and Potato Casserole with Bechamel Sauce

Tuesday 10/April/2018 - 10:08 AM
Sada El Balad

Ingredients
3 potatoes، roundly sliced
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons of vegetable oil
1 pound chicken breast، cut in small dices
1 onion، chopped
0.5 green bell pepper، chopped
¼ red bell pepper، chopped
1 teaspoon chili flakes
¼ green chili، thinly sliced
3 tablespoons of tomato paste
2 ounces of butter
¼ cup flour
¼ cup milk
¼ teaspoon nutmeg
¼ cup mozzarella، shredded

Directions
Preheat the oven to 330°F165°C.
Add the potatoes in an oven tray. Season them with dried thyme، salt، pepper، and 1 tablespoon of vegetable oil. Make sure all of them are covered with spices and oil.
Roast them for the next 20 minutes.
Meanwhile، you can take care of the chicken. Heat the remaining oil in a skillet over medium heat. Add the chicken and cook it for 6-7 minutes. Add the onion، and stir for 2-3 minutes. Add the bell peppers، chilies، and season with chili flakes.
Add the tomato paste، stir، and leave it on heat for 2 more minutes.
Take out the roasted potatoes and top them with the cooked chicken.
Now for the Béchamel sauce، melt the butter in a skillet. Slowly add the flour، while vigorously whisking، so it can be absorbed into the butter.
Pour the milk and keep whisking until the sauce becomes smooth and thick. Season with nutmeg، and turn off the heat. Pour the sauce over the chicken.
Slide the tray into the oven for the next 20 minutes!

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