Chicken Maque Choux
Recipe type: Main Dish
Cuisine: Creole
A traditional creole dish with the addition of chicken and rice making it a hearty meal.
  • 1 stick butter
  • ½ cup flour
  • 1 large onion topped
  • 1 large green pepper chopped
  • 1 large clove garlic minced
  • 1 can rotels drained
  • 1 teaspoon Zatarains creole seasoning
  • 1½ Tablespoons tomatoe paste concentrate
  • 1 tablespoon brown sugar
  • ½ teaspoon worcestershire sauce
  • 3 cups chicken stock
  • 8 ounces half and half
  • 2 chicken breasts grilled and diced
  • 2 cups carmelized corn and red peppers
  • cooked white rice
  • cheese and sour cream
  • Carmelized Corn & Red Peppers:
  • 4 ears of corn cut off the cob or bag of frozen mixed corn
  • 3 tablespoons butter
  • 1 red pepper diced
  • ¼ cup sugar
  • ½ cup half and half
  1. Saute corn, red peppers, butter and sugar until tender. Stir in half and half and simmer for few minutes. Should be thick.
  2. Cook chicken as desired...I season mine with a little salt and pepper and stir fry in a little olive oil. Can use any cooked chicken cut in cubes.
  3. Make a roux by melting butter in a dutch oven and stir in flour. Simmer until flour turns a deep brown.
  4. Add onion, pepper, garlic, creole seasoning, tomatoes, tomatoe paste, brown sugar, & worcestershire. Cook stirring constantly until veggies are tender.
  5. Add broth and cook until thickens. . Add half and half and cook until thick.
  6. Add chicken and corn mixture. Simmer stirring occasionally, the longer it simmers the deeper the flavor.
  7. Serve over rice topped with sour cream and cheese.
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