Chicken Maque Choux

A Cajun-country side dish gets a tasty make-over with the addition of spice-rubbed chicken.

Here's our rendition of Maque Choux (pronounced mock-shoe), the braised corn, tomato and pepper dish of French Acadian and Native American origin, popular in Louisiana.

Serves: 4 Save

Ingredients (13)

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 chicken thighs
  • 1 tablespoon oil
  • 1 cup chopped green onions
  • 4 cup fresh corn kernels (about 6 large ears)
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

Directions

  1. Preheat oven to 375F.
  2. Combine the first 7 ingredients (garlic powder through black pepper). Rub on chicken thighs.
  3. Heat oil in large ovenproof skillet. Add chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
  4. Combine onions, corn, tomato and bell pepper in a 13 x 9-inch pan. Place chicken on top of corn mixture. Cover and bake 15 minutes. Uncover and bake 15 minutes more. Serves 4.

Mojito

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves