Baked Chicken and Potato Purée Mold
Ingredients
- 1 kg potatoes
- 200 grams cream cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped parsley
- 1/4 cup chopped cilantro
Chicken mixture
- 1 tablespoon olive oil
- 1 piece chicken fillet cut into small cubes
- 1 large onion chopped
- 1 clove garlic crushed
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 large peeled and chopped tomato
- 2 green bell peppers chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Preparation
Preheat the oven to 180 degrees Celsius and prepare a 9-inch round baking dish.
In a large pot, place the potatoes, cover with water, add a tablespoon of salt, and boil until cooked.
Mash the potatoes using a masher or fork, then add the cream cheese, salt, pepper, and parsley, and mix well. Set aside.
For the chicken mixture: In a skillet, heat the oil, add onion and garlic, stir, then add chicken and cook until done.
Add turmeric, paprika, chili, salt, and pepper, stir to combine.
Add tomato, bell pepper, parsley, cilantro, and stir well.
Place the chicken mixture in the baking dish as a layer.
Sprinkle some cheddar cheese and then some mozzarella on the chicken.
Spread the potato mixture over the cheese, pressing lightly to form a layer, using the back of a spoon or spatula.
Sprinkle the remaining cheese over the potatoes.
Place the dish in the oven for 20 minutes or until golden brown. Serve warm.
