Potatoes with Chicken and Bechamel – How to Prepare Potatoes with Chicken and Bechamel

Potatoes with Chicken and Bechamel – How to Prepare Potatoes with Chicken and Bechamel

Potatoes with chicken and bechamel is a main dish that can be served for lunch during family gatherings or with friends. This dish is known for its wonderful taste and multiple health benefits due to its rich content of proteins and vitamins beneficial for the human body.

This recipe is easy to prepare and requires only 70 minutes to cook, serving six people.

Main Ingredients for Potatoes with Chicken and Bechamel:

Spices:

• 1 teaspoon mixed spices
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed chili

Potato Mixture:

• 3 large boiled potatoes
• 1/4 cup yogurt
• 1/4 cup finely chopped parsley
• 1 teaspoon salt

Chicken Mixture:

• 2 tablespoons olive oil
• 1 large piece of chicken fillet, diced
• 1 medium onion, finely chopped
• 1/4 cup finely chopped parsley
• 1/2 teaspoon salt

Sauce Mixture:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 large tomatoes, peeled and finely chopped
• 1 tablespoon tomato paste
• 1/2 teaspoon salt

Bechamel:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Cheese Mixture:

• 1 cup finely grated mozzarella cheese
• 1/4 cup finely grated cheddar cheese

How to Prepare Potatoes with Chicken and Bechamel:

1. Prepare the Spices:

   • In a wide bowl, combine the mixed spices, turmeric, paprika, ground cardamom, ground black pepper, and crushed chili. Stir well and set aside.

2. Prepare the Potato Mixture:

   • In a medium bowl, mash the boiled potatoes with a fork. Add the yogurt, salt, and finely chopped parsley, and mix well.

3. Prepare the Chicken Mixture:

   • In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it turns golden. Then add the diced chicken and continue to cook until the chicken is browned. Mix in one tablespoon of the spice mixture, salt, and chopped parsley.

4. Prepare the Sauce:

   • In the same skillet, heat the olive oil and sauté the onion and garlic until fragrant. Add the chopped tomatoes, tomato paste, and remaining spice mixture, stirring well. Simmer for a few minutes until the sauce thickens.

5. Prepare the Bechamel:

   • In a medium saucepan, melt the butter over medium heat. Add the flour and stir until golden. Gradually add the milk, salt, and pepper, whisking continuously until you have a smooth bechamel sauce.

6. Assemble the Dish:

   • In an oven-safe dish, spread the tomato sauce at the bottom. Shape the potato mixture into discs and fill them with the chicken mixture, closing them into balls. Repeat until all ingredients are used.

7. Layer the Dish:

   • Place the potato balls on top of the tomato sauce, pour the bechamel sauce over them, and sprinkle the mozzarella and cheddar cheese on top.

8. Bake:

   • Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes until golden brown. Serve immediately while hot.

Dear reader, what do you think of this recipe? Have you tried it after reading? Did you like it? Please let me know in the comments, and thank you!