Ingredients
For the chicken
2 lb boneless chicken breast, cut into small cubes
Salt to taste
1 tsp black pepper
1 tbsp garlic powder
1 tbsp smoked paprika powder
1 tsp red chili flakes
2 tbsp oil for cooking
1 tsp freshly chopped garlic
1 cup mixed bell peppers, diced
1 yellow onion, diced
1/2 cup unsweetened heavy whipping cream
2 tbsp cream cheese
For the potatoes:
4-5 large russet potatoes
Salt to taste
1 tsp garlic powder
1/2 tsp black pepper
1 tsp coriander, dried
To assemble:
1 cup Mozzarella cheese, shredded
Instructions
In a bowl, combine the chicken with salt, pepper, smoked paprika, garlic powder, and red chili flakes. Mix well to coat evenly.Heat oil in a pan over medium heat. Add the seasoned chicken and cook for 8–10 minutes, or until fully cooked and lightly browned.Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the diced onion and bell pepper. Cook for 2–3 minutes until slightly softened. Add the heavy cream and cream cheese. Mix well and simmer for 2–3 minutes until creamy and combined. Remove from heat and set aside.
Boil the peeled and chopped potatoes in salted water until fork-tender (about 15–20 minutes). Drain well.
Mash thoroughly using a potato ricer or masher until smooth. Add salt, pepper, garlic powder, and chopped coriander. Mix well to combine.
Preheat the oven to 350°F (175°C). Grease a baking tray lightly with oil.
Scoop mashed potatoes and form them into balls. Place them on the baking tray and gently press the center of each ball to create a well. Fill each well with the creamy chicken mixture. Top generously with shredded mozzarella cheese.
Bake for 15–20 minutes, or until the cheese is melted and slightly golden on top.