Spicy Chicken Kimchi Rice Casserole with Feta and Mascarpone

Ingredients

• 400 g chicken breast
• 200 g rice
• 150 g kimchi
• 100 g feta
• 80 g mascarpone
• 100 g corn
• 150 g potato
• 150 g tomato
• 1 medium pepper
• 100 g cabbage
• 1 medium avocado
• 1 small chili pepper chili

Cooking instructions

1. Prepare Ingredients — Preheat oven to 180°C (350°F). Dice chicken breast into bite-sized pieces. Rinse and drain rice. Cube potatoes and chop cabbage, tomato, pepper, and chili finely. Slice avocado and set aside.
2. Cook Rice and Potatoes — Boil potatoes in salted water until tender, about 10 minutes. In a separate pot, cook rice according to package instructions until just tender. Drain and set both aside.
3. Sauté Chicken and Vegetables — In a large skillet over medium heat, sauté chicken pieces with chopped chili until lightly browned. Add chopped pepper, cabbage, and corn, cooking until vegetables soften, about 5 minutes.
4. Combine and Layer — In a mixing bowl, combine cooked rice, chicken mixture, kimchi, diced tomato, and mascarpone. Fold gently. In a baking dish, spread half the rice mixture. Layer the boiled potatoes, then add the remaining rice mixture on top.
5. Add Cheese and Bake — Crumble feta evenly over the casserole. Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is golden and bubbly.
6. Serve with Avocado — Remove casserole from oven and let rest for 5 minutes. Serve warm topped with fresh sliced avocado for a creamy contrast.