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Chicken with Bell Peppers Ala Cream
4'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
5 Portions
+
Whole chicken
1 kilogram Whole chicken
Water
7 cups Water
Butter
4 tablespoons Butter
Mushroom, cut into slices
1 cup Mushroom, cut into slices
Plain flour
4 tablespoons Plain flour
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Green bell pepper, chopped
1 Small Green bell pepper, chopped
red bell pepper, sliced
1 Small red bell pepper, sliced
Yellow bell pepper, sliced
1 Small Yellow bell pepper, sliced
Cooking cream
1/3 cup Cooking cream
White Pepper
1/4 teaspoon White Pepper
Lemon juice
2 tablespoons Lemon juice
Fresh parsley, chopped
1 tablespoon Fresh parsley, chopped
Chicken with Bell Peppers Ala Cream
Nutri value
| Carbohydrates | 14.26 g |
| Energy | 439.42 kcal |
| Fat | 20.35 g |
| Protein | 48.61 g |
| Fiber | 2.12 g |
| Sodium | 1019.03 g |
| Sugar | 4.54 g |
Instructions
4 Steps
55'
Total
0'Preparation
55'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
Boil chicken in water for 45 mins or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.
Check
2 of 4
1'
Step 2
Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.
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3 of 4
1'
Step 3
Add 3 cups or 750 ml from the strained chicken stock and bring to boil with stirring. Add MAGGI® Chicken Bouillon cubes, colored bell peppers slices, cream and white pepper. Simmer on low heat for 3 mins.
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4 of 4
1'
Step 4
Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.
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Chicken with Bell Peppers Ala Cream
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