Title: Chicken Maque Choux
Categories: Cajun Entree Poultry Ethnic
Yield: 4 Servings
| 18 | | Young tender corn |
| 1 | | Large onion, finely chopped |
| 1 | | Large tomato, small pieces |
| 1 | ts | Sugar |
| 2 | tb | Cooking oil |
| 1 | | Large spring chicken |
| 1/2 | | Bell pepper, chopped |
| 1 | ts | Salt |
| | | Black pepper |
| | | Milk, if needed |
Cut corn off cob, and then scrape ears with back of knife to obtain milky
pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time,
until all sides are done. Add corn, onions and the rest of the ingredients
to the pot. Stir mixture frequently while cooking over low flame for 30
minutes. If mixture is too dry, add a small amount of milk. Will serve
four. From "Talk About Good" submitted by Mrs. Warren Butcher