Chicken and Corn Maque Choux

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • ¼ cup vegetable oil
  • 8 bone-in, skin-on chicken thighs
  • 4 cups fresh corn kernels, cobs scraped and liquid reserved
  • 2 tablespoons heavy cream
  • 3 cups chopped onion
  • ⅔ cup chopped green bell pepper
  • 2 large ripe tomatoes, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • salt and pepper to taste

Chicken and Corn Maque Choux

Click image to enlarge




Place a large heavy saucepan over medium heat. Add oil; when hot, add chicken and cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove chicken to a platter and drain all but 1 tablespoon oil. Reduce heat to low and stir in corn, corn liquid, and cream. Add onion, bell pepper, tomatoes, thyme, basil, and salt and pepper to taste. Bring to a simmer and return chicken to pan; cook, stirring from time to time, until chicken is very tender, about 35 to 40 minutes. Taste and adjust seasonings; serve in soup bowls.


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