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.
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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.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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