Chicken and Potato Bechamel

4 chicken breasts; cubed
1 lg. onion; chopped
1 ts. garlic; minced
1/2 cup water
2 Tbsp. oil
1/2 ts. salt
1/2 ts. pepper
2 lg. potatoes; halved and quartered
juice of 1 lime
Bechamel Sauce
1 1/2 cups mozzarella cheese; shredded

1. Deep fry potatoes and set aside.
2. Heat the oil in a pan; add the onion and garlic.
3. Add the chicken, salt, water, pepper, and lime juice; cook covered for 15 minutes.
4. Add the potatoes and cook for an additional 10 minutes.
5. Transfer the mixture into a baking dish.
6. Pour bechamel sauce over the mixture and then sprinkle with cheese.
7. Cover with foil and bake at 350 F for 35 minutes.

Bechamel Sauce

2 Tbsp. butter
2 Tbsp. flour
2 cups hot milk
1 ts. salt
1 Tbsp. bouillon granules or completely dissolve 1 chicken cube

1. Heat the butter in a saucepan until melted.

2. Add the flour and bouillon; stir until smooth.

3. Add the milk to the butter and flour mixture; whisk until smooth.
4. Bring to a boil and reduce heat to very low.
5. Cook for 10 minutes, stirring constantly.
6. Remove from heat and set aside until ready to use.


  1. assalamu alaykum sister,
    Thank you sooo much for posting it...i just love everything with bechamel.


  2. What is the green garnish on top in the picture?

  3. Assalamu alaikum, just finished making this dish and it is so delicious thank you.


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