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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


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