Chilote Potato Bake with Chicken and Kelp Filling and Merkén Oat Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. Cook the potatoes in a large pot with water and half of the salt for 18 to 20 minutes, until very tender. Drain well and let them dry for 1 minute over the residual heat.

3. 3

   3. Mash the potatoes with the butter, warm milk, half of the black pepper, and 1 teaspoon of merkén until rustic but smooth. Set aside.

4. 4

   4. In a large skillet, heat the remaining half of the vegetable oil over medium heat. Sauté the onion for 5 minutes. Add the garlic, red bell pepper, and scallion, and cook 3 more minutes.

5. 5

   5. Add the boneless chicken and cook for 5 to 6 minutes, stirring, until fully changed in color. Add the rehydrated kelp, paprika, ground cumin, dried oregano, the rest of the salt, and the rest of the black pepper.

6. 6

   6. Pour in the white wine and cook for 2 minutes so it partially evaporates. Add the chicken broth and cook for 6 to 8 minutes, until you have a juicy but not runny filling. Remove from the heat and stir in the fresh cilantro.

7. 7

   7. In a small bowl, mix the rolled oats, grated chanco cheese, and the remaining teaspoon of merkén.

8. 8

   8. Spread the chicken and kelp filling in the baking dish. Cover with the mashed potatoes, smoothing the top with a spoon. Sprinkle the oat, chanco cheese, and merkén mixture over the top.

9. 9

   9. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the topping is golden and the filling is bubbling around the edges.

10. 10

    10. Let rest for 8 to 10 minutes before serving so the bake firms up and slices more neatly.