Author: Laura S. Kirkley
Virtually unknown outside of the deep south this dish is rich and satisfying. Add sauteed crawfish or shrimp (both in shell) and witness the dramatic presentation. Serve over rice with plenty of hot sauce.
1 pound, chicken breasts – boneless and skinless
salt and ground black pepper
4 tablespoons, il Fustino Avocado Oil
1 pound, kielbasa – cut 1/2″ thick
1 medium, onion – chopped medium
1 green pepper – chopped medium
1 pound, frozen corn – thawed
4 cups, low-sodium chicken broth
6 cloves, garlic – minced
1 teaspoon, fresh thyme (1/4 teaspoon dried)
- Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in large Dutch Oven over medium-high heat until just smoking. Brown chicken lightly on both sides, about 6 minutes total. Transfer chicken to a plate and set aside.
- Add remaining oil to pot and return to medium-high heat until shimmering. Add kielbasa, onion, and bell pepper to pot and cook until browned, about ten minutes.
- While kielbasa cooks, puree half of corn with 1 cup of chicken broth until smooth. (I use a stick wand in a steep sided container.)
- Add garlic and thyme to pot and cook until fragrant, about 30 seconds.
- Stir in pureed corn mixture, remaining corn, and remaining chicken broth. Stir and reglaze pot. Reduce heat to low and add browned chicken with accumulated juices.
- Cover and let simmer for about 30 minutes.
- Remove chicken and shred (do not cut) shred! Use two forks and pull it apart. You should have long thin strands.
- Return chicken to pot and take it off the heat. Correct seasoning.
- Serve over rice with plenty of hot sauce.
Few people outside of Louisiana have ever heard of Maque Choux, this is a dish where every good southern cook has his or her secret recipe. You can choose to make this as a side dish by leaving out a meat or fish or you can follow my recipe and serve it as a main course by including chicken and sausage. If you want to dish it up add drama with crawfish or shrimp.