- 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
Jalapeño Chicken with Potato Boulangere
INGREDIENTS
Jalapeño Chicken with Potato Boulangere with
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
NUTRITIONAL INFORMATION
Jalapeño Chicken with Potato Boulangere with
Jalapeño Chicken with Potato Boulangere with
- Energy 478 (Kcal)
- Protein 37 (g)
- Carbohydrate 47 (g)
- Total Fat 15 (g)
HOW TO PREPARE
Jalapeño Chicken with Potato Boulangere with
Jalapeño Chicken with Potato Boulangere with
1
Marinate the chicken with the garlic, lemon juice, salt and white pepper for almost half an hour.
2
Prepare the béchamel sauce by combining MAGGI Secrets Béchamel Mix with the milk; bring to boil while stirring.
3
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.
4
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.
5
Bake the chicken in oven at 180 °C for 35 minutes.
6
Dress a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.
REVIEWS
Jalapeño Chicken with Potato Boulangere with
