choose your personal experience


Jalapeño Chicken with Potato Boulangere Recipe

Jalapeño Chicken with Potato Boulangere


Total Time : Serves 8

HOW TO PREPARE Jalapeño Chicken with Potato Boulangere Recipe

Marinate the chicken with the garlic, lemon juice, salt and white pepper for almost half an hour.

Prepare the béchamel sauce by combining MAGGI Secrets Béchamel Mix with the milk; bring to boil while stirring.

Sauté the onion, garlic, and peppers in corn oil for 4 to 5 minutes. Add the white vinegar and simmer for 5 minutes, then add the béchamel and simmer for another 5 minutes. Puree in a food processor and set aside, keeping warm until ready to serve.

Peel and slice the potato. Dress a layer of potato in a gratin dish then a layer of sliced onions. Then repeat the same for 2 more layers; add water with the MAGGI Less Salt Chicken Stock cube; bake in the oven for 40 minutes at 160 °C.

Bake the chicken in oven at 180 °C for 35 minutes.

Dress a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.

Nutritional Information For Jalapeño Chicken with Potato Boulangere Recipe

Per Portion of 300g

Energy : 478.00 Kcal
Protein : 37.00 g
Carbohydrate : 47.00 g
Fats : 15.00 g

Your Grocery List

  • 1100 g skinned chicken breasts
  • 1 sachet MAGGI® Béchamel Mix
  • 1500 ml skimmed milk
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 4 chili peppers, jalapeño, split, ribs and seeds discarded
  • 3 green bell peppers, split, ribs and seeds discarded
  • 2 tablespoons corn oil
  • 2 tablespoons white vinegar
  • For the marination:

  • 3 cloves garlic, crushed
  • 80 g lemon juice, or juice of 2 lemons
  • Pinch of salt, to taste
  • Pinch of white ground pepper, to taste
  • For the potato boulangere:

  • 1 kg potatoes
  • 2 large onions, finely sliced
  • 500 ml water
  • 1 cube MAGGI® Chicken Less Salt Stock Bouillon Cube


Marinate the chicken breasts with all the marination ingredients.Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI Less Salt Chicken Stock cube, and the butter. Cover...
Mix the MAGGI Coconut Milk Powder with the warm water and stir well. Place the milk with all the curry sauce ingredients in a food processor. Process well to form a sauce.Place the chicken in a casserole dish and pour the curry sauce over the top. Mix all together. Cover the curry and cook on low...
Clean and wash chicken pieces, place them in a large pot with the 10 cups of water. Bring to boil, removing froth as it appears. Add cardamom, cinnamon sticks and MAGGI Chicken Stock, cook over low heat until chicken is done, remove from stock and set aside to cool then remove bones. Drain the stock...
Boil chicken in water for 45 minutes or until it becomes tender. Set aside to cool then remove the skin and bones. Strain stock and set aside. Melt butter in a saucepan and sauté mushrooms for 2 minutes. Add plain flour and stir with mushrooms for a minute. Add 3 cups or 750 ml from the reserved...
  1. Menu

    Click on the menu icon to open and browse the site menu. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.