Spicy Chicken Kimchi and Vegetable Rice Bake with Feta and Mascarpone

Ingredients

• 400 grams chicken breast
• 150 grams kimchi
• 200 grams rice
• 200 grams potato
• 100 grams corn
• 2 pieces tomato
• 100 grams cabbage
• 100 grams feta
• 80 grams mascarpone
• 1 piece avocado
• 1 piece red chili
• 1 piece bell pepper

Cooking instructions

1. Prepare Ingredients — Preheat oven to 190°C (375°F). Rinse and drain rice. Dice chicken breast, potatoes, tomatoes, bell pepper, and shred cabbage. Slice chili thinly. Cube avocado and set aside.
2. Par-cook the Rice and Potatoes — Boil rice for 8 minutes until partly cooked and drain. Parboil diced potatoes for 5 minutes until slightly tender, then drain.
3. Saute Vegetables and Chicken — In a large pan, heat oil over medium heat. Add chicken pieces and cook until lightly browned. Add bell pepper, chili, corn, cabbage, and kimchi. Cook for 5 minutes, stirring often.
4. Mix Bake Ingredients — In a large mixing bowl, combine par-cooked rice, potatoes, sautéed chicken and vegetables, diced tomatoes, mascarpone, and half of the crumbled feta. Season lightly with salt and pepper and mix well.
5. Bake the Dish — Transfer mixture to a greased baking dish. Sprinkle remaining feta on top. Bake uncovered for 25-30 minutes until golden and bubbling.
6. Serve with Avocado — Remove from oven and let rest for 5 minutes. Serve topped with fresh avocado cubes for creamy contrast.