Chicken Maque Choux
Submitted by KONOR
A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
55 minMaque choux is pure Louisiana, and adding chicken to the pot turns this Cajun corn dish into a full-on meal.
You start by cutting fresh corn kernels off the cob, then scraping the bare ears with the back of your knife to get every bit of that sweet, milky pulp. That’s the secret. That starchy liquid thickens the whole dish as it cooks down low and slow in a heavy iron pot with browned chicken quarters, onion, red bell pepper, and ripe tomato.
No roux, no gumbo tricks. Just good ingredients cooked with patience in cast iron. That’s the Cajun way.
Kitchen Tips
- Use young, tender corn for the best results. Older corn gets starchy and tough. Peak summer ears are ideal.
- Don’t skip scraping the cobs. That milky pulp is liquid gold. It gives maque choux its signature creamy body without adding any actual cream.
- Brown the chicken in batches so the pot stays hot. Crowding drops the temperature and you’ll steam instead of sear.
- A splash of milk at the end loosens things up if the corn mixture gets too thick. Add just a little at a time.
Ingredients
Directions
Cut corn off cob, and scrape ears with back of knife to obtain milky pulp. Set aside.
In a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done.
Add corn, onions and the rest of the ingredients to the pot.
Stir mixture frequently while cooking over low flame for 30 minutes.
If mixture is too dry, add a small amount of milk.
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