Squirlys Chicken Maque Choux Recipes

CHICKEN MAQUE CHOUX

Steps:

• Preheat oven to 375°F.
• Heat 3 tablespoons of the corn oil in a skillet. Season the chicken with salt and add to the skillet. Sauté until browned. Remove and reserve.
• In a Dutch oven or other oven proof casserole, heat the remaining oil. Add the onions and 2 tablespoons of water. Cook until soft but not brown.
• Add the corn, peppers, tomatoes, thyme to the onions and season with some salt and pepper. Bring to a boil, then reduce heat and cook for 5 minutes to combine flavors.
• Add the cream and bring back up to a boil. Allow to reduce slightly.
• Transfer the chicken to the casserole. Place, uncovered, in the oven and cook about 35 minutes.
• Stir in the basil. Cook an additional 5 minutes.Serve the chicken on a serving dish and cover with the vegetables. Serve accompanied by some cornbread if desired.

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.

CHICKEN MAQUE CHOUX

Steps:

• Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp.
• 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.

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.

"CAJUN-STYLE" CHICKEN BREAST WITH CHILI BEAN MAQUE CHOUX

Steps:

• If you plan on grilling the chicken, light the coals about 1/2 hour before you're ready to cook.
• Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
• Refrigerate for at least 15 minutes, or up to several hours, until you're ready to cook. Meanwhile, make the maque choux.
• To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3-4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
• To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
• Maque Choux
• Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.

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.