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Cajun Maque Choux

Chef.at.Home's picture
Ingredients
  Broiler fryer chicken 1 , cut up
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Bacon drippings 2 Tablespoon
  Green pepper 1⁄2 Large, cored, seeded and diced
  Onion 1 Large, chopped to make 1 cup
  Garlic 1 Clove (5 gm), crushed
  Crushed kernels/1 package (10 ounces) frozen whole-kernel corn, thawed 1⁄2 Cup (8 tbs), cut from 6 ears of sweet corn
  Bay leaf 1 , crumbled
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Tomatoes 2 Large, peeled, cored and coarsely chopped (Reserve Juice)
  Cooked rice 6 Cup (96 tbs)
Directions

1. Rub chicken pieces thoroughly with 1 1/2 teaspoons of the salt mixed with 1/8 teaspoon of the pepper and the cayenne. Dredge chicken in flour.
2. Heat vegetable oil in a large, heavy kettle and brown chicken on all sides over moderately high heat; drain chicken on paper toweling. Drain all but 2 tablespoons oi from kettle or, if you prefer (and this is the Cajun way), drain all oil from kettle, wipe bottom with paper toweling, then add 2 tablespoons bacon drippings. When piping hot, add the green pepper, onion, garlic, corn, bay leaf and thyme and stir-fry over moderately high heat 10 to 12 minutes or until lightly browned. Stir in tomatoes and their juice, the remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
3. Arrange chicken pieces on top, turn heat moderately low, cover and simmer 45 minutes. Uncover and simmer 15 minutes longer.
4. To serve, mound rice on a large, round platter, top with the cooked vegetables, then arrange chicken pieces on vegetables.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken

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