Cajun Chicken Maque Choux

Recipe Ingredients

5		Fresh corn
2 teaspoons	10ml	Garlic powder
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried thyme
4 teaspoons	20ml	Paprika
1 teaspoon	5ml	Ground red pepper
4		Boneless skinless chicken breast halves
2		Bacon slices
2 cups	292g / 10oz	Chopped red bell pepper
2 cups	125g / 4.4oz	Chopped onion
1 cup	62g / 2.2oz	Diced tomato
1 cup	237ml	Evaporated skimmed milk
1/4 teaspoon	1.3ml	Salt
1/2 cup	73g / 2.6oz	Chopped fresh parsley

Recipe Instructions

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 saute 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. Yield: 4 servings.

Source:
Cooking Light, Sept. 1995, page 142

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.