Cooking Cajun: Chicken Maque Choux

Chicken Maque Choux

Makes 6 to 8 servings

2 tablespoons vegetable oil

3 tablespoons butter

2 fryers, each about 3¤½ pounds, cut into serving pieces

4½ cups fresh corn kernels scraped off the cob

1 cup chicken broth

3 tablespoons heavy cream

4 medium-size yellow onions, chopped

1 medium-size bell pepper, chopped

3 fresh ripe tomatoes, coarsely chopped

Salt, black pepper and cayenne to taste

½ teaspoon dried basil leaves

Hot sauce to taste

2 tablespoon finely chopped fresh parsley leaves

In a large, heavy pot, heat the oil and butter over medium heat. Brown the chicken pieces, turning them frequently to cook evenly. Reduce the heat to low and add the corn, broth and cream. Stir to mix well.

Add the onions, bell pepper and tomatoes. Season with salt, black pepper and cayenne. Add the basil. Cook over low heat, partially covered, stirring often, until the chicken is tender, 40 minutes to one hour.

Serve over hot rice.