Cajun Maque Choux
|Broiler fryer chicken||1 , cut up|
|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)|
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.