Chicken Maquechoux

For our second recipe of October, we chose Chicken Maquechoux (pronounced Mock-Shoe).  Like a lot of other recipes, this was one where you essentially dump a bunch of ingredients and seasonings into one pot and your good to go.  But unlike some of the other recipes, as my mom pointed out, this one didn't have a lot of the typical cajun spices, which is OK.  As I put in the immense amount of corn, tomato, green pepper, onion and seasonings, a ton of smell erupts and its like you're cooking a kind of corn salsa.

I must admit that I cheated and avoided the fryers (chickens) by just using chicken breasts, which actually turned out to be a problem.  When I put in the meat, it really never browned but instead seemed to poach in the oil and probably made the maquechoux a bit more watery than it is intended to be.  My mom on the other hand was more comfortable with the fryers and used those instead.

Anyway, we both concluded it was very tasty, easy to make, and not a bad break from more of the traditional cajun/creole flavors.

"Maquechoux" is a Cajun word meaning a smothered dish made with fresh corn.  This hearty chicken stew is prepared with fresh corn and fresh ripe tomatoes.  When you strip the kernels off the cob, save the cob liquid and squeeze as much of it as you can our of the cobs.  When fresh corn is not in season, substitute canned or frozen corn and add about 2 and a half teaspoons heavy cream in place of the corn cob liquid.  Serve chicken maquechoux in wide soup bowls with pieces of chicken, kernels of corn, and plenty of liquid from the pot in each.  Provide soup spoons - the liquid is delicious and shouldn't be wasted.

1/4 cup veg oil

2 small fryers (2 1/2 to 3 lbs. each), cut up

3 1/2 to 4 cups fresh corn scraped off the cob, corn cob liquid reserved (substitute 14 to 16 oz. frozen or canned corn when fresh is unavailable)

2 Tbs heavy cream

3 cups chopped onion

2/3 cup green pepper chopped

2 large tomatoes, chopped

1/4 tsp thyme

1/4 tsp basil

1 Tbs parsley

3 tsp salt

1 tsp black pepper

2 to 3 Tbs milf, if necessary

In a heavy 8 to 10 quart pot or kettle heat the 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 (15 to 20 minutes), then lower the heat still further and add the corn, corn liquid, and cream.  Mix thoroughly.  Add the onion, 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 tablespoons of milk toward the end of the cooking period.  Serve hot in soup or gumbo bowls.