Chicken Maque Choux
Kitchen Tested 
- Yield 4 servings
A Cajun-country classic side dish gets a tasty make-over with the addition of spice-rubbed chicken.
Jill Melton
Here's our rendition of Maque Choux (pronounced mock-shoe), the braised corn, tomato and pepper dish of French Acadian and Native American origin, popular in Louisiana.
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 4 chicken quarters
- 2 green onions, chopped
- 2 1/2 cups fresh corn kernels (about 4 ears)
- 1 large tomato, chopped
- 1 red bell pepper, chopped
Instructions
- Preheat oven to 375F.
- Combine the first 7 ingredients (garlic powder through oil); rub over chicken.
- Heat oil in large ovenproof skillet. Brown chicken 5 minutes each side. Remove chicken to plate.
- Add onions, corn, tomato and bell pepper to pan; saute 5 minutes. Place chicken on top of corn mixture. Cover and bake 25 minutes. Uncover and bake 15 minutes.
