Jalapeno Chicken With Potato Boulangere Recipe | MAGGI® Arabia

Jalapeno Chicken with Potato Boulangere



  • 1100 g skinned chicken breasts
  • 1 sachet MAGGI® Béchamel Mix
  • 1500 ml skimmed milk
  • 1 large or 200 g onion, chopped
  • 2 garlic cloves, crushed
  • 4 chili peppers or 28 g, jalapeños, split, ribs and seeds discarded
  • 3 or 300 g green bell peppers, split, ribs and seeds discarded
  • 2 tablespoons corn oil
  • 2 tablespoons white vinegar
  • For the marination:
  • 3 cloves garlic, crushed
  • 80 g lemon juice, or juice of 2 lemons
  • Pinch of salt, to taste
  • For the potato boulangere:
  • 2 large or 400 g onions, finely sliced
  • 500 ml water
  • 1 cube MAGGI® Chicken Less Salt Stock Bouillon
  • 1 kg potatoes

How to Prepare

  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, keep it warm until ready to serve.
  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.
  5. Bake the chicken in oven at 180 °C for 35 minutes.
  6. Place a square of potato in serving plates with one piece of chicken breast and drizzle with the sauce.

Nutritional Info

Energy: 478.00 Kcal
Protein: 37.00 g
Carbohydrate: 47.00 g
Fats: 15.00 g

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