Chicken Maquechoux
Ingredients:
1/4 cup Vegetable oil
1 Chicken fryer, cut in 1/8ths
For the Maquechoux:
5 1/4 cups Corn kernels, fresh, milk reserved
1/4 cup Unsalted butter
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 1/4 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1 teaspoon Salt
1/2teaspoon Cayenne
1 teaspoon Black pepper
2 tablespoons Granulated sugar
1/2 cup Heavy cream
2 to 3 tablespoons Milk
Method:
Heat the oil over medium heat.
Brown the chicken parts, turning frequently to brown evenly. Remove and drain fat from the pan.
Shuck the corn and remove all of the corn silk.
Hold each cob over a bowl and cut the kernels away in layers (don’t cut whole kernels).
Scrape the knife along the cob to get all of the “milk” out of it.
Melt the butter over medium-high heat in the same pan used for the chicken.
Add the onion, bell peppers, celery, and tomatoes and sauté until the onion is transparent, about 10 minutes.
Stir in the salt and peppers.
Add the corn kernels and milk from the cobs, the sugar, and cream and stir well. 220 LOUISIANA’S CAJUN AND CREOLE CUISINES Reduce the heat to medium and cook until the corn is tender, 10 to 15 more minutes. Adjust seasonings.
Drain excess oil from chicken and return to corn mixture.
Reduce the heat to low. Cook until chicken is very tender, 30 minutes, stirring frequently. If mixture seems to be drying, add 2 to 3 tablespoons (1–11/2 ounces, 30–45 ml) milk toward the end of the cooking period.
Serve hot in bowl.
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