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Cajun and Creole   -   Chicken Maque Choux   adapted from Prudhomme Family Cookbook

  • 2 Tablespoons Salt
  • 1 1/2 Teaspoons Cayenne
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Black Pepper
  • 3 Pounds Chicken Breast
  • 2/3 Cup Olive Oil
  • 4 Medium Onions -- finely chopped
  • 2 Medium Bell Pepper -- finely chopped
  • 1 Pound Tomatoes -- pureed with
  • 1/2 Cup Water
  • 2 1/4 Cups Chicken Stock
  • 2 Quarts Frozen Corn
  • 1 Teaspoon Sugar
  • Rice -- cooked
Directions combine seasoning mix in small bowl. trim fat from chicken. sprinkle 2 tablespoons of seasoning mix on chicken and rub in well. cover and refrigerate overnight. In heavy six quart dutch over, place 1/3 cup of oil and heat to hot. add 1 1/2 cups of onions, saute for 2 mintues. add half the bell pepper. cook for 10 minutes. add tomato puree and simmer for 5 minutes. add 2 cups of stock, corn, sugar, and remaining seasoning mix. Bring to a boil, stirring occasionally. scrape pan bottom. when it begins to boil remove from heat and set aside. In a large roasting pan, heat the remaining 1/3 cup of oil, add chicken pieces in a single layer if possible and brown on all sides. stir and scrape the pan bottom to make a rusty colored gravy about 12 minutes. add remaining stock and cook for 5 minutes, continuing to scrape bottom and turning chicken. sprinkle the remaining onions and bell pepper over the chicken. reduce heat to medium, stir ocassionally. cover pan and reduce heat to low and cook about 7
minutes. remove cover, stir, scrape and stir in corn mixture. cover the pan, increase heat to medium and cook until flavors meld about 5 minutes. remove cover, cook and stir about 10 more minutes. Serve immediately as is or over rice cajun style.
Serves 6
Time to Make 0:00

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