Chicken Maque Choux2004-05-31
- Course: Main Dishes
- Yield : 4 - 6
- Servings : 4 - 6
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 1:45 h
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Maque Choux is a Cajun dish made with corn, cream, bell peppers and tomatoes. It makes a good accompaniment to ham and chicken and is even good for breakfast served with bacon. In this recipe it is used to “smother” sautéed chicken.
- 1/3 cup canola oil
- 1 chicken cut into serving pieces
- 1/2 tsp salt
- 2 onions, chopped fine
- 2 ears fresh corn, kernels removed
- 1 bell pepper, chopped fine
- 2 tomatoes, peeled, seeded and chopped
- 2 sprigs of thyme
- 1/2 cup heavy cream
- 1 tbsp chopped fresh basil
Preheat oven to 375°F.
Heat 3 tablespoons of the corn oil in a skillet. Season the chicken with salt and add to the skillet. Sauté until browned. Remove and reserve.
In a Dutch oven or other oven proof casserole, heat the remaining oil. Add the onions and 2 tablespoons of water. Cook until soft but not brown.
Add the corn, peppers, tomatoes, thyme to the onions and season with some salt and pepper. Bring to a boil, then reduce heat and cook for 5 minutes to combine flavors.
Add the cream and bring back up to a boil. Allow to reduce slightly.
Transfer the chicken to the casserole. Place, uncovered, in the oven and cook about 35 minutes.
Stir in the basil. Cook an additional 5 minutes.