TEEN CHEF – Roast Chicken & Potato Casserole
POTATO salad with a twist, that’s what it is. Roast Chicken & Potato Casserole is a dish that entails ingredients that everyone will love, and can be enjoyed as part of a meal or as a meal itself.
The chicken is so soft and deeply seasoned that it contributes it aroma and flavour to the casserole. The vegetables give the dish its variety in colour and is a secretly healthy addition. The potato dices stick to the chicken chunks in each bite and wrap your taste buds in a mixture of tastes.
INGREDIENTS
1 whole rotissiere chicken
2 lbs sweet potato (diced)
2 lbs Irish potato (diced)
4 oz chopped onion
2 oz chopped garlic
2 oz red sweet pepper (diced)
2 oz green sweet pepper (diced)
2 oz yellow sweet pepper (diced)
1 tin green peas
1 tin whole kernel corn
3 fl oz vegetable oil
1 pint heavy cream
12 oz grated white cheddar cheese
Salt to taste
Black pepper to taste
METHOD
1 Remove pieces of chicken from the bone, dice and set aside.
2 Wash, peel and dice potatoes. Add to a pot of boiling water. Season with salt. Boil until tender, drain and set aside.
3 In a sauté pot, add 1 tablespoon vegetable oil, sauté vegetables for two to three minutes over medium flame.
4 In a bowl, add chicken and all other vegetables (fresh and canned). Also add heavy cream, eight ounces grated cheese, salt and pepper.
5 Combine properly, place in a lightly greased casserole dish and sprinkle the remaining four ounces of cheese on top.
6 Bake in a 350º F or 180º C oven until the top is golden brown.
NB: Do not attempt without parental supervision.
TEEN Chef wants to hear from you.
Feel free to eimail us at lifestyle.teenage@gmail.com and share a recipe or give us an idea of what you want to see.
Today’s TEEN Chef Tip is courtesy of Executive Chef Karl Thomas
1 – Ensure all items in a casserole are cooked to the same degree before baking so as to prevent under cooked or overcooked items at the end of baking.
2 – Adding cheese to the casserole helps to hold the ingredients together because cheese works as a binding agent.
3 – Ensure edges of the casserole dish are cleaned properly to prevent excess
burning.
