Chicken Maque Choux

2004-05-31
  • 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.

Ingredients

  • 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

Directions

Step 1

Preheat oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the cream and bring back up to a boil. Allow to reduce slightly.

Step 6

Transfer the chicken to the casserole. Place, uncovered, in the oven and cook about 35 minutes.

Step 7

Stir in the basil. Cook an additional 5 minutes.

Serve the chicken on a serving dish and cover with the vegetables. Serve accompanied by some cornbread if desired.

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Kaplan, Louisiana Louisiana
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