Peel and cut the potatoes into cubes. Place them in a bowl and season with salt, smoked paprika, and a drizzle of olive oil. Mix well to coat.
Cook the seasoned potatoes in an air fryer at 200°C until they are golden brown and crispy.
Cut the chicken breast into cubes. Chop the fresh parsley.
Heat a drizzle of olive oil in a pan over medium heat. Add the chicken cubes and season with salt, smoked paprika, and garlic powder. Cook until the chicken is browned and cooked through.
Stir in the requeijão (or cottage cheese) and heavy cream into the pan with the chicken. Mix well until a smooth and creamy sauce forms.
Mince the garlic cloves and add them to the pan. Stir to combine.
Add the cooked, golden potatoes from the air fryer to the pan and gently fold them into the creamy chicken.
Garnish with the chopped fresh parsley and an optional handful of mozzarella cheese. Mix until the cheese is melted and serve immediately.
Cook it hands-free.
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