Cajun Chicken Maque Choux

Submitted by fiddler mikey

"from 1995 cooking light"

 

• Ready In: 1hr 3mins
• Ingredients: 16
• Serves: 4

ingredients

• 5 large ears of corn
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 teaspoons paprika
• 1 teaspoon ground red pepper
• 4 boneless skinless chicken breast halves
• 2 slices bacon
• 2 cups chopped red bell peppers
• 2 cups chopped onions
• 1 cup diced tomatoes
• 1 cup evaporated skim milk
• 1⁄4 teaspoon salt
• 1⁄2 cup chopped fresh parsley

directions

1. Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
2. discard cobs.
3. Combine garlic powder and the next 6 ingredients (garlic powder through.
4. ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
5. in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
6. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
7. from pan; set aside.
8. Add chicken to pan, and cook over medium-high heat 1 minute on each side.
9. or until browned. Remove from pan, and set aside. Add bell pepper and.
10. onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
11. mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
12. minutes. Return the chicken to pan, nestling chicken into corn mixture;.
13. cook 15 minutes or until chicken is done.
14. Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
15. 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
16. parsley.