It doesn’t look much from the outside, but believe me, this dish is so packed that it can be an entire meal all on it’s own; nothing else needed with it.
One serving of this baby is enough to fill you up.
I experimented on this recipe when a cousin of mine brought this during one family reunion four years ago, and has been one of the most requested ever since.
You will need:
1/4 kg chicken thigh fillets, chopped into cubes
1/4 kg shrimps, deshelled, deveined
2 carrots, chopped into cubes
1 small can mushrooms, sliced (about 100g)
1/4 can of corn kernels (100g)
6 to 8 large potatoes (mashed)
1/2 tbsp garlic, chopped
1/4 cup white onions, chopped
1/2 stick butter
1 medium green bell pepper, chopped
1/4 cup All purpose cream (for the 2nd batch)
Salt and pepper
Make the mashed potato. I already made a separate post a couple of days back on how to make the mashed potato. Use all of the potatoes on the ingredients listed here to make two separate batches.
One batch will follow the same as the post I made earlier.
The second batch will have an additional 1/4 cup of all-purpose cream added to it, to make it more fluid.
Boil the cubed carrots for 15 minutes to tenderize a bit, but not too much as you want it cooked, not mashed. Drain and set aside.
In a medium-sized pot, melt the butter, amd sautee the garlic until light brown, followed up with the onions.
Put in the chicken and season with salt and pepper. Once the chicken is golden brown, add the green bell pepper, mushrooms, corn, carrots, shrimp and sprinkle with a pinch of salt.
Cook for another 10 minutes.
In a bowl, mix in the batch of mashed potatoes that has the additional all purpose cream (the more fluid mashed potatoes, as I call it.)
Put the mixture in a container. Cover it with the last batch of mashed potatoes.
Best if sprinkled with parmesan cheese, and chopped parsley for presentation.