- 1 kg whole chicken
- 7 cups or 1750 ml water
- 4 tablespoons butter
- 1 cup mushrooms or 100 g cut into quarters
- 4 tablespoons plain flour
- 2 cubes MAGGI Chicken Stock
- 1 small green bell pepper or 100 g sliced
- 1 small red bell pepper or 100 g sliced
- 1 small yellow bell pepper or 100 g sliced
- 1/3 cup liquid cream or 85 ml
- ¼ teaspoon white ground pepper
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped for garnishing
Chicken with Bell Peppers Ala Cream
INGREDIENTS
Chicken with Bell Peppers Ala Cream with
Chicken with Bell Peppers Ala Cream with 
- 1 kg whole chicken
- 7 cups or 1750 ml water
- 4 tablespoons butter
- 1 cup mushrooms or 100 g cut into quarters
- 4 tablespoons plain flour
- 2 cubes MAGGI Chicken Stock
- 1 small green bell pepper or 100 g sliced
- 1 small red bell pepper or 100 g sliced
- 1 small yellow bell pepper or 100 g sliced
- 1/3 cup liquid cream or 85 ml
- ¼ teaspoon white ground pepper
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped for garnishing
HOW TO PREPARE
Chicken with Bell Peppers Ala Cream with
Chicken with Bell Peppers Ala Cream with
1
Boil chicken in the water for 45 minutes or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.
2
Melt butter in a saucepan and sauté mushrooms for 2 minutes. Add plain flour and stir with mushrooms for a minute.
3
Add 3 cups or 750ml from the strained chicken stock and bring to a boil with stirring. Add MAGGI Chicken Stock cubes, colored bell peppers slices, cream and white pepper then simmers on low heat for 3 minutes.
4
Add lemon juice and the prepared chicken into the sauce. Stir; Garnish with parsley and serve.
NUTRITIONAL INFORMATION
Chicken with Bell Peppers Ala Cream with
Chicken with Bell Peppers Ala Cream with
- Energy 529 (Kcal)
- Protein 38 (g)
- Carbohydrate 15 (g)
- Total Fat 36 (g)
REVIEWS
Chicken with Bell Peppers Ala Cream with
