MAKE THE BÉCHAMEL SAUCE
In a pot, melt the butter over low heat so it doesn’t burn.
Add the flour and whisk well. Cook for a couple of minutes.
Gradually add the milk, whisking to dissolve the flour. Add nutmeg and salt. Continue cooking and stirring so it doesn’t stick or burn on the bottom. Bring to a boil and let it cook for about 10 minutes on low heat until thickened.

COOK THE CHICKEN
In a pot, heat the oil over medium heat and sauté the onion with the garlic.
Add the bell peppers and cook for 2 minutes.

Add the chicken, salt, oregano, and pepper. Stir and continue cooking until the chicken is cooked through.
Continue cooking until the liquid in the pot evaporates.
Pour the béchamel sauce over the chicken. Add one-third of the mozzarella or chanco cheese, parsley, stir well, and turn off the heat.

Season the potatoes with a little salt and divide them among 4 clay bowls.
Divide the chicken mixture among the 4 bowls, placing it over the potatoes.
Top each bowl with croutons.

Sprinkle the mozzarella or chanco cheese mixed with half the paprika over the croutons.
Mix the Parmesan cheese with the remaining paprika and sprinkle over the mozzarella cheese.

Preheat the oven to 375°F (190°C) and bake until the tops of the clay bowls are golden brown.
Serve immediately.