Chicken Maque Choux

3 lb boneless, skinless chicken breasts
1/4 cup vegetable oil
1/4 cup flour
3-1/2 to four cups fresh corn cut from the cob ( 5 or 6 ears; use the dull side of the knife to squeeze as much milk as you can out of the cobs)
2 tbs cream or milk, plus extra if needed
3 cups chopped onion
2/3 cup chopped green popper
2 large tomatoes, coarsely chopped
1/4 tsp thyme
1/2 tsp chopped fresh basil
3 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne red pepper

Trim chicken breasts and cut them in bite size pieces. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.

When it is evenly golden brown, reduce heat and add the corn and cream. Mix, then add remaining ingredients. Cook over low head for 30 to 40 minutes or until the chicken is very tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in soup bowls with hot, fresh French bread.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana