New Potato Bake with Chicken, Swiss Chard and Oregano Corn Filling

Name: New Potato Bake with Chicken, Swiss Chard and Oregano Corn Filling
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Chilena
Ingredients: 2 lb new potato; 1.1 lb boneless chicken breast or thigh; 1 3/4 cups white onion; 6 oz Swiss chard; 1 1/2 cups corn kernels; 6 oz chanco or mantecoso cheese; 3/4 cup chicken broth; 1/2 cup heavy cream; 2 cloves garlic; 2 tbsp butter; 2 tbsp vegetable oil; 2 tsp paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley; 1/4 cup breadcrumbs

An original Chilean-style baked casserole with tender layers of cooked and lightly browned potatoes, filled with a juicy mixture of chicken, onion, Swiss chard, and corn, seasoned with oregano, paprika, and a splash of broth. It is finished with chanco or mantecoso cheese for a comforting golden top.

30 minPrep

50 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g new potato (peeled and sliced into 1/4-inch rounds)
500 g boneless chicken breast or thigh (cut into small cubes)
250 g white onion (finely diced)
180 g Swiss chard (chopped leaves and tender stems)
220 g corn kernels (fresh or frozen)
180 g chanco or mantecoso cheese (grated or thinly sliced)
180 ml chicken broth (preferably low sodium)
120 ml heavy cream (to moisten the bake)
8 g garlic (minced)
25 g butter (divided)
30 ml vegetable oil (divided)
4 g paprika (sweet paprika)
2 g dried oregano (rubbed between fingers)
1 g ground cumin (optional but recommended)
8 g salt (or to taste)
2 g black pepper (freshly ground)
12 g fresh parsley (chopped)
30 g breadcrumbs (for the topping)

Nutrition facts

per serving

488 kcal

Calories

30 g

Protein

29 g

Carbs

28 g

Fat

3.8 g

Fiber

25.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of butter and set aside.
2
2. Cook the new potato slices in salted water for 8 to 10 minutes, until just tender but not falling apart. Drain carefully.
3
3. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium heat. Brown the cooked potatoes in batches for 2 to 3 minutes per side so they gain color. Set aside.
4
4. In the same skillet, add the remaining tablespoon of oil. Sauté the onion for 6 minutes until translucent. Add the garlic, paprika, oregano, and cumin, and cook for 30 seconds.
5
5. Add the chicken, 1 teaspoon salt, and the black pepper. Cook for 5 to 6 minutes, stirring, until the chicken loses its raw color.
6
6. Add the chopped Swiss chard and cook for 2 minutes until wilted. Stir in the corn and pour in the chicken broth. Cook for 4 to 5 minutes until the filling is juicy but not watery.
7
7. Turn off the heat and mix in the parsley. Taste and adjust the salt if needed.
8
8. In the buttered baking dish, make a first layer with half of the potatoes. Spread all of the chicken, Swiss chard, and corn filling on top. Pour the cream evenly over the filling.
9
9. Cover with the remaining potatoes. Scatter the chanco or mantecoso cheese on top and finish with the breadcrumbs. Dot the surface with small bits of the remaining butter.
10
10. Bake at 200 °C / 400 °F for 20 minutes. Then raise the temperature to 220 °C / 425 °F and bake 8 to 10 minutes more, until the top is golden and bubbling.
11
11. Let the bake rest for 8 minutes before serving so it sets and is easier to portion.

Chef tips

For a more homemade flavor, use boneless chicken thighs since they stay juicier. Browning the potatoes before baking helps the casserole hold its shape better and adds texture to each layer.

Substitutions

You can replace Swiss chard with spinach, and chanco cheese with mantecoso or low-moisture mozzarella. If you do not have breadcrumbs, use finely crushed dried marraqueta bread.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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