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Chicken Maque Choux Recipe

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This recipe for Chicken Maque Choux, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LYNDA TOLAR
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 Cup Vegetable Oil
2 Small Fryers Cut up
4 Cups Fresh Corn Scraped off Cob, (Substitute 14 to 16 Ounce Frozen or Canned When Fresh is Unavailable.)
2 Tablespoons Heavy Cream
3 Cups Chopped Onions
2/3 Cup Green Bell Pepper, Chopped
2 Large Tomatoes, Coarsely Chopped
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Basil
1 Tablesoon Finely Minced Fresh Parsley
3 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
2 to 3 Tablespoons Milk, if Necessary

Directions:
Directions:
In a heavy 8 to 10 quart pot, heat oil over medium heat. Brown the chicken parts in the hot oil, turning frequently with tongs to brown evenly. Reduce the heat to low once the chicken begins to brown (about 15 to 20 minutes), then lower heat still further and add the corn and cream. Mix thoroughly. Add the onions, green pepper, tomatoes, herbs, salt, and pepper and cook over low heat for 30 to 45 minutes, or until chicken is very tender, stirring frequently. If the mixture seems to be becoming too dry, add 2 to 3 tablespoon of milk toward the end of the cooking period. Serve hot in soup or gumbo bowls.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe can be made without the chicken, and served as a side.

 

 

 

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