Cajun Style Chicken Breast With Chili Bean Maque Choux Recipes

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CAJUN CHICKEN MAQUE CHOUX



Cajun Chicken Maque Choux image

Make and share this Cajun Chicken Maque Choux recipe from Food.com.

Provided by fiddler mikey

Categories     Chicken Breast

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 16

5 large ears of corn
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
4 teaspoons paprika
1 teaspoon ground red pepper
4 boneless skinless chicken breast halves
2 slices bacon
2 cups chopped red bell peppers
2 cups chopped onions
1 cup diced tomatoes
1 cup evaporated skim milk
1/4 teaspoon salt
1/2 cup chopped fresh parsley

Steps:

  • Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
  • discard cobs.
  • Combine garlic powder and the next 6 ingredients (garlic powder through.
  • ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
  • in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
  • from pan; set aside.
  • Add chicken to pan, and cook over medium-high heat 1 minute on each side.
  • or until browned. Remove from pan, and set aside. Add bell pepper and.
  • onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
  • mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
  • minutes. Return the chicken to pan, nestling chicken into corn mixture;.
  • cook 15 minutes or until chicken is done.
  • Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
  • 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
  • parsley.

Nutrition Facts : Calories 465.1, Fat 9.7, SaturatedFat 2.7, Cholesterol 78.7, Sodium 1010.3, Carbohydrate 59.5, Fiber 9.5, Sugar 21.6, Protein 42

MAQUE CHOUX - CAJUN



Maque Choux - Cajun image

Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.

Provided by LifeIsGood

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 ounces bacon, chopped
2 tablespoons unsalted butter
2 cups yellow onions, chopped
2 teaspoons creole seasoning or 2 teaspoons Emeril's Original Essence
1 tablespoon garlic, minced
2 lbs okra, trimmed and cut crosswise into 1/2 inch slices
1 bay leaf
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, to taste (use less (or more)
2 cups corn kernels (cut from 3-4 ears of corn)
1 cup chicken stock
2 cups ripe tomatoes, chopped or 2 large ripe tomatoes
1 teaspoon salt

Steps:

  • Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
  • Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!

Nutrition Facts : Calories 300.1, Fat 16.9, SaturatedFat 6.3, Cholesterol 27.8, Sodium 585.8, Carbohydrate 32.4, Fiber 6.9, Sugar 4.7, Protein 9.8

"CAJUN-STYLE" CHICKEN BREAST WITH CHILI BEAN MAQUE CHOUX



Categories     Bread     Salad     Sauce     Bean     Chicken     Side     Broil

Yield makes 4 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive or other vegetable oil, plus 1-2 tablespoons vegetable oil, for sautéing
2 tablespoons Creole or whole-grain mustard
1 teaspoon salt
1/2 teaspoon each black and cayenne pepper
Maque Choux
2 tablespoons chopped scallion
Maque Choux
2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed
1 tablespoon olive or vegetable oil
2 tablespoons butter
1/2 medium yellow onion, diced
1 jalapeño, seeded and minced
1 garlic clove, minced
1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices)
1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved
Salt
Hot sauce

Steps:

  • If you plan on grilling the chicken, light the coals about 1/2 hour before you're ready to cook.
  • Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
  • Refrigerate for at least 15 minutes, or up to several hours, until you're ready to cook. Meanwhile, make the maque choux.
  • To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3-4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
  • To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
  • Maque Choux
  • Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.

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