Chicken Maque Choux

4 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
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Maque Choux is a classic Cajun dish made with fresh 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 pieces for a comforting one-dish meal.

Ingredients

4 servings
  • 1/3 cup canola oil
  • 1 chicken cut into serving pieces
  • 1/2 tsp salt
  • black pepper to taste
  • 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

Step-by-Step Instructions

  1. Preheat oven to 375°F.
  2. Heat 3 tablespoons of the corn oil in a skillet over medium-high heat. Season the chicken pieces with salt and add to the skillet. Sauté until browned on all sides, about 8-10 minutes. Remove and reserve.
  3. In a Dutch oven or other oven-proof casserole, heat the remaining oil over medium heat. Add the onions and 2 tablespoons of water. Cook until soft but not brown, about 5 minutes.
  4. Add the corn, bell pepper, tomatoes, and thyme to the onions. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes to combine flavors.
  5. Add the cream and bring back up to a boil. Allow to reduce slightly, about 2-3 minutes.
  6. Transfer the browned chicken pieces to the casserole, nestling them into the maque choux mixture. Place, uncovered, in the oven and cook about 35 minutes until chicken is cooked through.
  7. Stir in the basil. Cook an additional 5 minutes.

Common Problems and Solutions

Q: Can I use frozen or canned corn instead of fresh?

A: Fresh corn is best for authentic flavor and texture, especially during summer corn season. If you must substitute, use frozen corn (thawed and drained) rather than canned. You'll lose some of the sweet corn flavor that makes this dish special.

Q: Why is my maque choux watery?

A: Make sure to let the cream reduce slightly before adding the chicken, and cook uncovered in the oven so excess moisture can evaporate. If your tomatoes were very juicy, you may need to cook the vegetable mixture a bit longer on the stovetop before adding cream.

Tips and Techniques

Use a heavy skillet to get good browning on the chicken pieces before transferring to the casserole—this adds depth of flavor to the final dish. Don’t skip peeling and seeding the tomatoes; it keeps the texture of the maque choux smooth and prevents bitterness.

Ingredient Substitutions

  • heavy cream: half-and-half or whole milk
  • fresh corn: frozen corn kernels (thawed)
  • whole chicken pieces: 4-6 bone-in chicken thighs or breasts
  • fresh basil: 1 tsp dried basil

Equipment Needed

  • large skillet
  • Dutch oven or oven-proof casserole

Historical Context

Maque Choux (pronounced “mock-shoo”) comes from the Native American word for corn. It was adopted by Cajuns and Creoles in Louisiana and is a celebration of fresh summer corn, often made when corn is at its sweetest.