How To make Chicken Maque Choux
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion, finely chopped
1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces
1 ts Salt
1 ts Sugar
1 x Black pepper
2 tb Cooking oil
1 x Milk, if needed
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. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher -----
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#CrazyKitchenCorner
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Maque Choux
4 TBS unsalted butter (half a stick)
1 green bell pepper chopped
1 yellow onion chopped
2 bags frozen sweet corn kernels (14 oz/bag) or equivalent
2 Roma tomatoes chopped
1 to 2 TBS of your favorite Cajun seasoning
Chopped green onions to garnish (optional)
Melt the butter in a pan/pot big enough to contain all ingredients. Sauté the onions and peppers in the butter using moderately high heat until all is tender and “most clear”. Add the corn and stir occasionally over a medium heat until corn is heated throughout. Next, add the chopped tomatoes and seasoning you desire, stirring together well. Remember, you can add more seasoning later, but you can’t remove any, so be somewhat judicious.
Cover your vessel and simmer slowly for at least 30 to 40 minutes, stirring occasionally. You’ll know when it’s done to your liking by tasting and adjusting seasoning as needed. Add a sprinkling of chopped green onions just before serving, if you’d care to garish a bit.
Serves 6-8 ????
Bon appetite !!!
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