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Mexican Main course

Jalapeno Chicken with Potato Boulangere

0
90Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1100 g
Skinned chicken breast fillets
1 Sachet
MAGGI® Béchamel Mix
1500 g
Skimmed milk
1 large
Onions, finely chopped
2 Cloves
Garlic, finely chopped
4 pieces
Green chili, chopped
3 Mediums
Green bell pepper, chopped
2 tbsp
Oil, corn and canola
2 tbsp
White vinegar
1 g
For the marination:
3 Cloves
Garlic, finely chopped
80 g
Lemon juice
1 pinch
salt
1 g
For the potato boulangere:
2 large
Onions, finely chopped
500 mL
Water
1 cube
MAGGI® Chicken Bouillon Less Salt
1000 g
Potatoes, cut into cubes

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Nutrition Value

Energy
642.2 kcal
Protein
33.94 g
Carbohydrates
73.8 g
Fats
24.4 g
Information per serving
Lets Cook

Instruction

90 Minutes
Step 1
1 Min
Marinate the chicken with the garlic, lemon juice , salt and white pepper for almost half an hour.
Step 2
1 Min
Prepare the béchamel sauce by combining MAGGI® Béchamel Mix with the milk; bring to boil while stirring.
Step 3
1 Min
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, keep it warm until ready to serve.
Step 4
1 Min
Peel and slice the potato. Lay a layer of potato in a gratin dish followed by a layer of sliced onions. Then repeat the same for 2 more layers; add water with the MAGGI® Chicken Less Salt Stock Bouillon cube; bake in the oven for 40 minutes at 160 °C.
Step 5
1 Min
Bake the chicken in oven at 180 °C for 35 minutes.
Step 6
1 Min
Place a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.
Jalapeno Chicken with Potato Boulangere

Step 1 of 6

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

Jalapeno Chicken with Potato Boulangere

Step 2 of 6

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

Jalapeno Chicken with Potato Boulangere

Step 3 of 6

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, keep it warm until ready to serve.

Jalapeno Chicken with Potato Boulangere

Step 4 of 6

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

Jalapeno Chicken with Potato Boulangere

Step 5 of 6

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

Jalapeno Chicken with Potato Boulangere

Step 6 of 6

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

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