Cajun Maque Choux Recipe
Ingredients
| 1 broiler-fryer, cut up | ||
| Salt | 3 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons bacon drippings (optional) | ||
| 1/2 large green pepper, cored, seeded and diced | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Bay leaf | 1 , crumbled | |
| Thyme leaf | 1/4 Teaspoon, crumbled | |
| Tomatoes | 2 Large, peeled | |
| Cooked rice | 6 Cup (16 tbs) | |
Directions
1. Rub chicken pieces thoroughly with 1 1/2 teaspoons of the salt mixed with 1/8 teaspoon of the pepper and the cayenne. Dredge chicken in flour.
2. Heat vegetable oil in a large, heavy kettle and brown chicken on all sides over moderately high heat; drain chicken on paper toweling. Drain all but 2 tablespoons oi from kettle or, if you prefer (and this is the Cajun way), drain all oil from kettle, wipe bottom with paper toweling, then add 2 tablespoons bacon drippings. When piping hot, add the green pepper, onion, garlic, corn, bay leaf and thyme and stir-fry over moderately high heat 10 to 12 minutes or until lightly browned. Stir in tomatoes and their juice, the remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
3. Arrange chicken pieces on top, turn heat moderately low, cover and simmer 45 minutes. Uncover and simmer 15 minutes longer.
4. To serve, mound rice on a large, round platter, top with the cooked vegetables, then arrange chicken pieces on vegetables.
2. Heat vegetable oil in a large, heavy kettle and brown chicken on all sides over moderately high heat; drain chicken on paper toweling. Drain all but 2 tablespoons oi from kettle or, if you prefer (and this is the Cajun way), drain all oil from kettle, wipe bottom with paper toweling, then add 2 tablespoons bacon drippings. When piping hot, add the green pepper, onion, garlic, corn, bay leaf and thyme and stir-fry over moderately high heat 10 to 12 minutes or until lightly browned. Stir in tomatoes and their juice, the remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper.
3. Arrange chicken pieces on top, turn heat moderately low, cover and simmer 45 minutes. Uncover and simmer 15 minutes longer.
4. To serve, mound rice on a large, round platter, top with the cooked vegetables, then arrange chicken pieces on vegetables.
Chef
