Chicken Maque Choux

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
Linked-In
Published: 1/28/2020

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

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.

Serves: 4 Save

Ingredients (13)

  • 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 cup fresh corn kernels (about 6 large ears)
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

Directions

  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.

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
Save
Add to List