Chicken Maque Choux Recipes

SQUIRLY'S CHICKEN MAQUE CHOUX

Steps:

• Cut corn from cobs and scrape out milk.
• Cut chicken into serving pieces.
• Season well with salt and pepper.
• Dust pieces in flour on all sides until well coated.
• In a heavy bottom Dutch oven, heat oil over medium high heat.
• Saute chicken and brown well on all sides.
• When brown (it will not been totally done yet), remove from pot and keep warm.
• In the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes.
• Saute 3-5 minutes or until veggies are wilted.
• Add tomato sauce and mushrooms.
• Return chicken to pot and stir well into the vegetables.
• Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately.
• 45 minutes.
• Season to taste with hot pepper sauce.

CAJUN CHICKEN MAQUE CHOUX

Steps:

• Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
• discard cobs.
• Combine garlic powder and the next 6 ingredients (garlic powder through.
• ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
• in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
• from pan; set aside.
• Add chicken to pan, and cook over medium-high heat 1 minute on each side.
• or until browned. Remove from pan, and set aside. Add bell pepper and.
• onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
• mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
• minutes. Return the chicken to pan, nestling chicken into corn mixture;.
• cook 15 minutes or until chicken is done.
• Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
• 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
• parsley.

MAQUE CHOUX

Steps:

• Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
• In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
• Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
• Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
• When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
• Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
• Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

CHICKEN AND SAUSAGE MAQUE CHOUX

Steps:

• Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
• Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
• Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.