Chicken maquechoux recipe

Chicken Maquechoux recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chicken Maquechoux recipe is a delicious and flavorful dish that combines tender chicken with a medley of vegetables and spices. This traditional Louisiana recipe is known for its vibrant colors and bold flavors, making it a favorite among Cajun cuisine enthusiasts. The dish features succulent chicken pieces simmered in a rich tomato-based sauce, along with corn, bell peppers, onions, and other aromatic ingredients. With its unique blend of spices and hearty ingredients, Chicken Maquechoux is sure to satisfy your taste buds and transport you to the heart of Louisiana.

Keywords: Chicken Maquechoux, Louisiana recipe, Cajun cuisine, flavorful dish, vibrant colors.

Chicken maquechoux recipe details

Chicken maquechoux recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

60 ml	vegetable oil
1.4 kg	chicken, cut into 8 portions
	For the sauce:
1 kg	fresh corn on the cob
60 g	unsalted butter
120 g	onion, peeled and finely diced
75 g	red pepper, diced
75 g	green pepper, diced
60 g	celery, diced
225 g	tomatoes, peeled, seeded and diced
1 tsp	salt
½ tsp	cayenne pepper
1 tsp	fresh ground black pepper
30 g	sugar
120 ml	double cream
	milk

Instructions

To prepare the chicken: Heat a large pan and add the oil. Brown the chicken thoroughly on all sides and then remove and set aside. Drain the fat from the pan.

To prepare the sauce: Shuck the corn cobs and remove all the silk. Hold a cob over a bowl and, using a sharp knife, slice through the cobs to remove the corn without removing whole kernels. You should need two stroke to remove each section. Collect any of the corn ‘milk’ that comes from scraping the remaining cobs.

Melt the butter over medium-high heat. Add the onion, peppers, celery and tomatoes and sauté until the onion is translucent, about 10 minutes. Season with salt and pepper.

Add the corn and corn milk, sugar and cream and stir in well. Reduce the heat and simmer until the corn is tender, about 15 minutes. Check and adjust seasoning.

Drain any oil from the chicken and add the chicken pieces to the mixture.

Reduce the heat to low and cook until the chicken is very tender, about 30 minutes, stirring frequently. If mixture appears dry, add 2-3 tbsp of milk only towards the end of the cooking period.

Serve hot in bowls.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a