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Jalapeno Chicken with Potato Boulangere

Name: Jalapeno Chicken with Potato Boulangere
Prep time: 300 s
Cook time: 5400 s
Total time: 5400 s
Yield: 8
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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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 8 Portions +

Skinned chicken breast fillets

1100 grams Skinned chicken breast fillets

MAGGI® Béchamel Mix

1 Sachet MAGGI® Béchamel Mix

Skimmed milk

1500 grams Skimmed milk

Onions, finely chopped

1 large Onions, finely chopped

Garlic, finely chopped

2 Cloves Garlic, finely chopped

Green chili, chopped

4 pieces Green chili, chopped

Green bell pepper, chopped

3 Mediums Green bell pepper, chopped

Oil, corn and canola

2 tablespoons Oil, corn and canola

White vinegar

2 tablespoons White vinegar

For the marination:

1 gram For the marination:

Garlic, finely chopped

3 Cloves Garlic, finely chopped

Lemon juice

80 grams Lemon juice

salt

1 pinch salt

For the potato boulangere:

1 gram For the potato boulangere:

Onions, finely chopped

2 Large Onions, finely chopped

Water

500 milliliters Water

MAGGI® Chicken Bouillon Less Salt

1 cube MAGGI® Chicken Bouillon Less Salt

Potatoes, cut into cubes

1000 grams Potatoes, cut into cubes

Jalapeno Chicken with Potato Boulangere

Nutritional Facts

32%

Daily Value

642

Kcal/serving

Nutri value

Carbohydrates	73.8 g
Energy	642.2 kcal
Fat	24.4 g
Protein	33.93 g
Fiber	5.03 g
Sodium	1289.45 g
Sugar	16.7 g

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Instructions

6 Steps

90'

Total

Preparation

90'

Cooking

Waiting

Step by step

1 of 6

Step 1

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

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2 of 6

Step 2

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

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3 of 6

Step 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, keep it warm until ready to serve.

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4 of 6

Step 4

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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5 of 6

Step 5

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

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6 of 6

Step 6

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

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