Chicken casserole

Ingredients for 4 servings:

• 1 kg chicken thighs, boned
• 500 g potatoes, waxy
• 3 peppers, red, approx. 250 g
• 150 g tomatoes
• 250 g shallot(s)
• 15 g garlic clove(s)
• ½ tsp white pepper
• n. B. Salt
• salt and pepper
• Paprika powder, sweet
• 200 g cheese, grated, e.g. Gouda
• little fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash, peel, and thinly slice the potatoes. Wash, skin, and core the bell peppers and tomatoes. Dice everything. Clean and finely dice the shallots and garlic. Fry all the prepared vegetables in a pan, turning frequently until the mixture begins to brown. Then cover and keep warm. Fry the potato slices in a pan, turning frequently until the slices are evenly browned and firm to the bite. Remove any excess fat from the slices with kitchen paper and cover and keep warm. Wash the boneless chicken thighs, pat dry. Rub with salt, pepper, and paprika and sear in a pan in hot fat on all sides until browned. Pour the vegetable and onion mixture into an 18 x 25 cm baking dish and smooth it down. Distribute the potato slices evenly over this mixture. Cut the fried chicken thighs into bite-sized pieces and arrange them on top of the potatoes. Finally, sprinkle with grated cheese. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about 10-15 minutes, until the contents are reheated and the cheese is melted and browned.