Jalapeño Chicken with Potato Boulangere

Name: Jalapeño Chicken with Potato Boulangere
Prep time: PTM
Cook time: PTM
Ingredients: 1100 g skinned chicken breasts; 1 sachet MAGGI Idea of the Day Béchamel Mix; 1500 ml skimmed milk; 1 large Onion; 2 cloves Garlic; 4 Chili peppers, Jalapeño; 3 green bell peppers; 2 tablespoons Corn oil; 2 tablespoons white vinegar; For the marination:; 3 cloves Garlic; 80 g lemon juice; 1 pinch Salt; 1 pinch White ground pepper; For the potato boulangere:; 1 kg Potatoes; 2 large Onions; 500 ml Water; 1 cube MAGGI Less Salt Chicken Stock

INGREDIENTS

Jalapeño Chicken with Potato Boulangere with
HOW TO PREPARE

Jalapeño Chicken with Potato Boulangere with
NUTRITIONAL INFORMATION

Jalapeño Chicken with Potato Boulangere with
REVIEWS

Jalapeño Chicken with Potato Boulangere with

1100 g skinned chicken breasts
1 sachet MAGGI Idea of the Day Béchamel Mix
1500 ml skimmed milk
1 large onion chopped
2 cloves crushed garlic
4 Jalapeño chili peppers
3 green bell peppers
2 tablespoons corn oil
2 tablespoons white vinegar
For the marination:
3 cloves crushed garlic
80 g lemon juice
Pinch of salt
Pinch of white ground pepper
For the potato boulangere:
1 kg potatoes
2 large onions sliced
500 ml water
1 cube MAGGI Less Salt Chicken Stock

INGREDIENTS

Jalapeño Chicken with Potato Boulangere with

1100 g skinned chicken breasts
1 sachet MAGGI Idea of the Day Béchamel Mix
1500 ml skimmed milk
1 large onion chopped
2 cloves crushed garlic
4 Jalapeño chili peppers
3 green bell peppers
2 tablespoons corn oil
2 tablespoons white vinegar
For the marination:
3 cloves crushed garlic
80 g lemon juice
Pinch of salt
Pinch of white ground pepper
For the potato boulangere:
1 kg potatoes
2 large onions sliced
500 ml water
1 cube MAGGI Less Salt Chicken Stock

HOW TO PREPARE

Jalapeño Chicken with Potato Boulangere with

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 a 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