Chicken Maque Choux

Chicken Maque Choux
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings

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.


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


  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.

Recipe by Jill Melton


Nutritional Info *per serving

  • Calories 367
  • Fat 11g
  • Cholesterol 114mg
  • Sodium 419mg
  • Carbohydrate 38g
  • Fiber 6g
  • Protein 34g