Chicken Maque Choux

Chicken maque choux.

  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 2 fryers, each about 3 ½ pounds, cut into serving pieces
  • 4 ½ cups fresh corn kernels scraped off the cob
  • 1 cup beef consommé
  • 3 tablespoons heavy cream
  • 4 medium size yellow onions, chopped
  • 1 medium size bell pepper, chopped
  • 3 fresh ripe tomatoes, coarsely chopped
  • Salt, black pepper, and cayenne to taste
  • ½ teaspoon dried basil leaves
  • 1/8 teaspoon hot sauce
  • 2 tablespoon finely chopped fresh parsley leaves

In a large, heavy pot, heat the oil and butter over medium heat. Brown the chicken pieces, turning them frequently to cook evenly. Reduce the heat to low and add the corn, consommé and cream. Stir to mix well. Add the onions, bell pepper, and tomatoes. Season with salt, black pepper and cayenne. Add the basil. Cook over low heat, partially covered, stirring often until the chicken is tender – 40 minutes to one hour.

Serve over hot rice.

Makes about 6 to 8 servings.


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