Marinate your chicken with salt, pepper, soy and sesame and let it sit for 15-20 minutes. In a hot preheated oven, roast of the chicken for about 20 mins, then let it cool down.
Cook your bechamel, by making a roux of butter and flour to a paste then incrementally adding milk while whisking to create a thick sauce. Add in your nutmeg, salt and pepper for taste.
In a small frypan, saute your onions and capsicums until cooked with a little cooking oil.
Layer a baking dish with, rice at the bottom, cooled down grilled chicken, cooked vegetables, bechamel sauce then some cheese up to the top.
Bake for a further 15 mins or until dish is hot and cheese has melted golden.
Notes for Trish:
If you find capsicum too expensive you can replace with other veggies really.. don't care..
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
