Chicken Maque Choux

Chicken Maque Choux
Servings: 4 Prep 15 mins Chill overnight Cook 1 hr 15 mins


Seasoning Mix:
  • 1 tablespoon salt
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper OR: 1 teaspoon paprika and 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 chicken fryer (2 to 2-1/2 pounds), cut into 8 pieces, excess fat removed, reserving neck and giblets
  • 1/2 cup vegetable oil
  • 1 3/4 cups finely chopped onion
  • 3/4 cup finely chopped sweet green pepper
  • 1/2 pound tomatoes, peeled and pureed with 1/4 cup water in blender or food processor
  • 1 1/4 cups chicken broth
  • 4 cups fresh corn, cut off cob (about 9 cobs) OR: 2 packages (10 ounces each) frozen kernels
  • 1/2 teaspoon sugar

Make It

1. Combine the seasoning ingredients in a small bowl.

2. Rub 2-1/2 teaspoons seasoning mix over chicken and under loose skin. Cover and refrigerate overnight. Store extra mix in screw-top jar in cool dark place. Use in other dishes.

3. Heat 1/4 cup of the oil in a large saucepan. Add 3/4 cup of the onion; saute for 2 minutes. Add 1/2 cup of the green pepper; saute 10 minutes. Add tomato puree; cook for 5 minutes, stirring. Add 1 cup of the chicken broth, corn, sugar and 1 teaspoon seasoning mix. Bring to boiling, scraping bottom of pan. When boiling, remove from heat.

4. Heat remaining oil in large skillet over medium-high heat. Add chicken, skin side up, except giblets and neck, in single layer if possible; brown 3 to 4 minutes. Turn pieces over; cook 4 minutes, stirring occasionally, scraping bottom of skillet with wooden spoon. Continue to cook until oil and browned sediment become rusty gravy, about 15 minutes; frequently scrape bottom of skillet as sediment starts to stick; turn chicken often at this stage. Add remaining 1/4 cup broth; cook 5 minutes, turning chicken and scraping bottom.

5. Sprinkle remaining onion and sweet pepper over chicken. Reduce heat to medium; stir to loosen chicken from bottom. Add giblets and neck; cook 4 minutes, stirring and scraping bottom. Cover; reduce heat to low; cook about 7 minutes.

6. Uncover; stir and lightly scrape bottom. Stir in corn mixture. Re-cover. Increase heat to medium; cook 5 minutes. Uncover. Cook, stirring, 10 minutes. Serve, over rice if you wish.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 329, Fat, total (g): 22, chol. (mg): 45, carb. (g): 20, pro. (g): 17, sodium (mg): 1533, Percent Daily Values are based on a 2,000 calorie diet.