INGREDIENTS
3 large potatoes
220ml (1 cup) oil
1 tsp paprika
1 tsp thyme
1 tsp salt
For a cell:
300g chicken fillet
1 onion
2 peppers
3 tbsp vegetable oil
Paprika
2 cloves garlic
Salt
For the béchamel sauce:
2 tbsp butter
2 tbsp flour
490ml (2 cups) milk
1 tsp salt
Cheddar cheese
Ground red pepper
METHOD
Chop the potatoes. Mix oil with spices. Grease the potatoes on both sides and cook for 20 minutes at 180 ° C / 350 ° F.
Fry the onions, then add the pepper and garlic, fry. Add chopped chicken, salt and spices. Bring to readiness.
For the béchamel sauce, let it melt the butter, fry the flour and pour in 2 cups of milk, cook over low heat, stirring constantly until it thickens, add salt, stir and remove from the stove.
Put the potatoes in a mold, put them in sauté, cover with potatoes, pour over the sauce. Sprinkle with cheddar cheese and ground red pepper. Bake for 10 minutes at 180 ° C / 350 ° F.
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