Cajun Style Chicken Breast With Chili Bean Maque Choux Recipes

CAJUN CHICKEN MAQUE CHOUX

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.

MAQUE CHOUX - CAJUN

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!

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

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.