[CH] Dinner last night--Chicken Maque Choux with Chiles
Riley@ChileGarden.com
02 Jun 2004 20:55:59 Pacific Standard Time
Hi folks,
Just had to share this one. The original recipe was in MC Cooking
Light '93, but was modified enough to justify rewriting it.
The Maque Choux technique from the Cajun "fried then simmered" isn't
done in this recipe. But it is so tasty as is that I don't know if
frying the corn would add much. Worth a try sometime, I s'pose, so
I added an optional, untested mod.
The original didn't call for celery, but I think that's almost
required for Cajun cuisine--onions, peppers, and celery. Modify the
peppers to taste. It is
some work, but we found it simply wonderful.
Riley
I am a man; nothing human is alien to me.
--Terrence Africanus
* Exported from MasterCook *
Chicken Maque Choux with Chiles
Recipe By :Riley McIntire
Serving Size : 6 Preparation Time :0:30
Categories : Chiles Eat-Lf Mailing List
Lowfat Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ears fresh corn
1 teaspoon rice bran oil -- more or less
6 boneless skinless chicken thighs -- 1-1/2 pounds, trimmed of excess fat.
Defrosting
Quick defrost with brine
1/4 cup Dry white wine -- A fruity Viognier worked very well. 1/4/ to 1/2 cup, as needed.
1 medium serrano pepper -- diced fine
1 clove garlic -- diced fine
3 cups chopped onion
3 cups chopped tomato
2 stalks celery -- diced [untested!]
1 large red bell pepper -- diced
1 large poblano pepper -- diced
1 medium anaheim chili pepper -- red, diced
2 medium habanero chile -- diced fine, optional
1 teaspoon cayenne pepper -- powder, to taste but don't leave out
1 teaspoon pepper -- to taste
3/4 teaspoon salt -- to taste, see note
1/4 cup fresh basil leaves -- chopped
6 sprigs fresh thyme -- chopped
2 tablespoons fresh tarragon -- chopped
1 teaspoon fresh epizote -- chopped, optional
Cut whole kernels from 3 ears of corn to measure 1-1/2 cups; set aside. Grate corn from the remaining 4 ears to measure 1 cup, pressing cobs firmly against grater to remove pulp; mix and set aside.
Heat oil over medium high heat in large (6 qt) nonstick skillet, saute pan or wok with cover. Add chicken thighs and lightly brown, about 3 min/side. Add wine, garlic and serrano pepper. Bring to boil, cover and simmer about 5 min. Remove cover, reduce a bit and removed chicken to cover bowl to keep warm.
[Modification to try: Set aside 1/2 of remaining liquid, then over high heat, add 1/2 each of corn mixture and celery, 1 cup each of onion, mixed peppers and tomato, and cook. Allow a crust to form, then scrap and mix. Repeat for 10 minutes or so. Add the remaining ingredients, except the corn mix, to this and continue.]
Add remaining ingredients (except chicken and corn mix); stir well. Cover and cook over medium heat 10 minutes, stirring occasionally.
In skillet, arrange chicken in a circle, spooning corn mixture over chicken. Cover and cook over medium heat 15 minutes or until chicken is done. Spoon the chicken with corn on top on a plate or bowl with the onion pepper mix beside and around, not over it.
Cuisine:
"Cajun"
Source:
"modified from Cooking Light, May/June 1993, page 150"
Copyright:
"© Cooking Light"
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 309 Calories; 5g Fat (15.0% calories from fat); 21g Protein; 48g Carbohydrate; 7g Dietary Fiber; 57mg Cholesterol; 6012mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve with thick crusty bread.
NOTES : Maque choux (MOCK shoe) --from the Acadian French 'Mock Cabbage term for thethe taste of the local (Louisiana) Native American's corn. (unverified. rjm.) In traditional Mock Choux the corn mix is fried first. Probably in bacon fat.
If brining to defrost frozen chicken watch the added salt carefully! The sodium content under 'nutrition' is an artifact of the brine method and is not realistic.
Nutr. Assoc. : 2874 0 0 0 0 3186 0 0 0 0 0 3572 0 0 0 0 0 0 0 0 3158 0
* Exported from MasterCook *
Quick defrost with brine
Recipe By :Riley J. McIntire
Serving Size : 6 Preparation Time :0:00
Categories : Advice/Info Brinning
Chicken Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Technique -- see discription -- adds significant salt but not the amount indicated under "Nutrition"!
1/4 cup salt -- non-iodized. Use up to 1/2 cup if Kosher salt is used.
1/2 cup soy sauce
1/4 cup molasses -- optional
4 cups water -- filtered or bottled
Add salt to a couple cups of water to dissolve, then add soy sauce and molasses, and mix. Rinse chicken or other frozen meat under cold running water, and add to container (for 3-6 chicken thighs or about 4 breasts a 64 oz Zip/Glad plastic container works well--adjust ingredients for diffenent containers). Add water to cover and stir or shake with lid on.
If there's any air space the lid should be loose and able to vent. If there's no air, it can be tight. Be sure the meat is covered with brine.
Put in microwave and set on defrost for the approximate quantity of meat. Check and stir/shake occasionally until just barely thawed. Brine should still be cool. Set aside, in refrigerator for any significant time. Meat can be sliced and added back to brine for more flavor. It is strong so no more than an hour or so is necessary.
Description:
"Quick microwave defrosted chicken and other meats that prevents hot spots"
Copyright:
"2003"
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Per Serving (excluding unknown items): 49 Calories; trace Fat (0.6% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5645mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates.
NOTES : The brine helps to keep the defrosted meat moist. Worth doing for an hour or so even if the meat isn't frozen.
Nutr. Assoc. : 0 0 0 0 0 0 0