Chicken Maque Choux

  Posted on March 29, 2012  by Leslie Blythe  No comments

Maque choux  (pronounced: “mock shoe”) is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence,and the name is likely to derive from the French interpretation of the Native American name. It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. Historically, bacon grease was used for this, although this is now more often substituted withvarious combinations of oil, butter, or cream. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary.The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.

Chicken Maque Choux

Serves 6-8

3 lb boneless, skinless chicken breasts
1/4 cup vegetable oil
1/4 cup flour
3-1/2 to four cups fresh corn cut from the cob ( 5 or 6 ears)
2 tbs cream or milk, plus extra if needed
3 cups chopped onion
2/3 cup chopped green pepper
2 large tomatoes, coarsely chopped
1/4 tsp thyme
1/2 tsp chopped fresh basil
3 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne red pepper

Trim chicken breasts and cut them in bite size pieces. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.

When it is evenly golden brown, reduce heat and add the corn and cream. Mix, then add remaining ingredients. Cook over low head for 30 to 40 minutes or until the chicken is very tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in soup bowls with hot, fresh French bread.