John Myers
Potato Chicken Casserole
The perfect potato chicken casserole recipe with a picture and simple step-by-step instructions.
- 500 gr Potatoes
- 2 st Red peppers
- 500 gr Onions
- 2 st Chicken legs
- 2 st Chicken breast
- 4 Tablespoon Oil
- 250 ml. Chicken broth
- 2 Tablespoon Freshly squeezed lemon juice
- 3 Branches Rosemary fresh
- 1 Tablespoon Tomato paste
- 2 Pinches Salt + pepper
- 2 Tablespoon Paprika powder or chicken seasoning
- Peel the potatoes, pre-cook them in salted water for 10 minutes and cut into slices: 2 tablespoons. Put the oil in a baking dish and distribute the potatoes in it. Rub the chicken pieces with salt, pepper and seasoning. 2tbsp Put the oil in a pan and fry the chicken all over.
- Peel the onion, cut into rings and spread over the potatoes. Likewise the peppers. Place the chicken pieces on top and add the stock to the pan, lemon and tomato paste. Pour everything over the chicken and place the rosemary on top.
- Cover the mold with aluminum foil and cook at 180 degrees for 1.1 / 2 hours. Remove the aluminum foil and brown for another 20 minutes at 200 degrees.
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