Chicken Maque Choux

Kitchen Tested
  • Yield 4 servings

A Cajun-country side dish gets a tasty make-over with the addition of spice-rubbed chicken.

Chicken Maque Choux
Mark Boughton Photography / styling by Teresa Blackburn

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.


1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
8 chicken thighs
1 tablespoon oil
1 cup chopped green onions
4 cups fresh corn kernels (about 6 large ears)
1 large tomato, chopped
1 red bell pepper, chopped


  1. Preheat oven to 375F.
  2. Combine the first 7 ingredients (garlic powder through black pepper). Rub on chicken thighs.
  3. Heat oil in large ovenproof skillet. Add chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
  4. Combine onions, corn, tomato and bell pepper in a 13 x 9-inch pan. Place chicken on top of corn mixture. Cover and bake 15 minutes. Uncover and bake 15 minutes more. Serves 4.

Recipe by Jill Melton



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