Cajun Chicken Maque Choux |
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Prep Time: 33 Minutes Cook Time: 0 Minutes |
Ready In: 33 Minutes Servings: 4 |
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from 1995 cooking light Ingredients:
5 large ears of corn |
2 teaspoons garlic powder |
1 teaspoon salt |
1 teaspoon onion powder |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
4 teaspoons paprika |
1 teaspoon ground red pepper |
4 boneless skinless chicken breast halves |
2 slices bacon |
2 cups chopped red bell peppers |
2 cups chopped onions |
1 cup diced tomato |
1 cup evaporated skim milk |
1/4 teaspoon salt |
1/2 cup chopped fresh parsley |
Directions:
1. Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
2. discard cobs.
3. Combine garlic powder and the next 6 ingredients (garlic powder through.
4. ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
5. in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
6. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
7. from pan; set aside.
8. Add chicken to pan, and cook over medium-high heat 1 minute on each side.
9. or until browned. Remove from pan, and set aside. Add bell pepper and.
10. onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
11. mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
12. minutes. Return the chicken to pan, nestling chicken into corn mixture;.
13. cook 15 minutes or until chicken is done.
14. Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
15. 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
16. parsley.
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