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Jalapeño Chicken with Potato Boulangere

  • 8servings
  • 1minutes
  • 478calories

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Source: nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1100 g skinned chicken breasts

  2. 1 sachet MAGGI® Bechamel Mix

  3. 1500 ml skimmed milk

  4. 1 large onion, chopped

  5. 2 cloves garlic, crushed

  6. 4 chili peppers, jalapeño, split, ribs and seeds discarded

  7. 3 green bell peppers, split, ribs and seeds discarded

  8. 2 tablespoons corn oil

  9. 2 tablespoons white vinegar

  10. For the marination:

  11. 3 cloves garlic, crushed

  12. 80 g lemon juice, or juice of

  13. 2 lemons

  14. Pinch of salt, to taste

  15. Pinch of white ground pepper, to taste

  16. For the potato boulangere:

  17. 1 kg potatoes

  18. 2 large onions, finely sliced

  19. 500 ml water

  20. 1 cube MAGGI® Chicken Less Salt Bouillon

Instructions Jump to Ingredients ↑

  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® 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® Chicken Less Salt Bouillon 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.

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