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Jalapeno Chicken with Potato Boulangere

Name: Jalapeno Chicken with Potato Boulangere
Prep time: 5 min
Cook time: 90 min
Total time: 90 min
Yield: 8 Servings
Cuisine: Mexican
Ingredients: 1100 grams Skinned chicken breast fillets; 1 Sachet MAGGI® Béchamel Mix; 1500 grams Skimmed milk; 1 large Onions finely chopped; 2 Cloves Garlic finely chopped; 4 pieces Green chili chopped; 3 Mediums Green bell pepper chopped; 2 tablespoons Oil corn and canola; 2 tablespoons White vinegar; 1 gram For the marination:; 3 Cloves Garlic finely chopped; 80 grams Lemon juice; 1 pinch salt; 1 gram For the potato boulangere:; 2 Large Onions finely chopped; 500 milliliters Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 1000 grams Potatoes cut into cubes

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90 Min

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Ingredients

Recipe servings:

8 Servings

Skinned chicken breast fillets

1100 g

MAGGI® Béchamel Mix

1 Sachet

Low fat milk

1500 g

Onions, finely chopped

1 large

Garlic, finely chopped

2 Cloves

Green chili, chopped

4 pieces

Green bell pepper, chopped

3 Mediums

Canola Oil

2 tbsp

White vinegar

2 tbsp

Water

1 g

Garlic, finely chopped

3 Cloves

Lemon juice

80 g

salt

1 pinch

Water

1 g

Onions, finely chopped

2 large

Water

500 mL

MAGGI® Chicken Bouillon Less Salt

1 cube

Potatoes

1000 g

Utensils and appliances

Nutritional Information

Carbohydrates

73.8 g

Energy

642.2 kcal

Fats

24.4 g

Protein

33.94 g

Recipe steps

6 min

1 min

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Recipe steps

6 min

Step 1

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

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Recipe steps

6 min

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

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6 min

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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.

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6 min

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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.

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6 min

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

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6 min

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

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Jalapeno Chicken with Potato Boulangere

Nutritional facts per serving

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Jalapeno Chicken with Potato Boulangere

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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