Polish regional cuisine
Potato zapiekanka with chicken and peppers
This zapiekanka is based on the same potato idea, but with chicken and peppers it takes a more everyday and family-friendly approach to the main course. Creamy sauce, pre-cooked potatoes and golden cheese make this a very well-rounded casserole.
Timing
- Preparation: approx. 25 minutes
- Pre-cook potatoes: approx. 20 minutes
- Pan preparation: approx. 12 minutes
- Baking time: approx. 22-28 minutes at 200 °C top/bottom heat
- Resting time: approx. 5 minutes
- Total: approximately 1 hour 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 730 kcal
- Protein
- ≈ 42.6 g
- Carbohydrates
- ≈ 62.5 g
- Fat
- ≈ 33.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 1 yellow pepper · ≈ 150.0 g
- 1 onion · ≈ 100.0 g
- 1 tbsp oil · ≈ 13.65 g
- some butter or oil for the mold · ≈ 10 g
- 500 g boneless chicken breast or chicken thighs · ≈ 500 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg waxy potatoes
- 500 g boneless chicken breast or chicken thighs
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 1 tbsp oil
- 200 ml cream
- 100 ml milk
- 150 g grated cheese, e.g. B. Mozzarella or Gouda
- 1 teaspoon sweet paprika powder
- Salt
- pepper
- some butter or oil for the mold
Instructions
- Boil the potatoes in their skins just until cooked through, drain, let cool slightly, peel and cut into slices.
- Preheat the oven to 200 °C top/bottom heat and grease a baking dish.
- Cut chicken into small pieces. Dice peppers and onions.
- Heat the oil in a pan, fry the chicken all over and then add the onion and pepper.
- Fry everything for another 5 to 6 minutes, then season with paprika powder, salt and pepper.
- Pour in the cream and milk and heat gently for 2 to 3 minutes so that everything combines.
- Layer the potato slices in the dish, pour the chicken and pepper mixture over them and sprinkle with cheese.
- Bake in the oven for 22 to 28 minutes, until the cheese is golden and everything is hot through.
- Let rest for 5 minutes before serving.
