It's extremely cold outside, which makes it the perfect time for hot homemade comfort food, says Chef Johnny Prep. of Mr. B's in Royal Oak.
He dropped by the Fox2 Kitchen Saturday morning to share one of his favorite cajun-style comfort foods, Chicken Maque Choux.
Watch the video above and follow the recipe here.
Chicken Maque Choux
- 2 Tbls. Salt
- 1 ½ tsp. Cayenne Pepper
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 2 whole cut up chickens
- 2/3 cup vegetable oil
- 1 ½ cup chopped bell peppers
- 2 cups tomato puree
- 3 cups chicken stock
- 8 cups sweet corn kernels
- 1 tsp. sugar
- 4 cups hot white rice, cooked
- Mix all seasoning in a small bowl.
- Take half the seasoning and rub it on the skin of the chicken. Let marinade in seasoning for a couple of hours.
- Place two dutch oven style pots on the stove over medium high heat.
- Slit the vegetable oil between the two pans and heat until hot.
- Place the onions, green onions, and rest of the seasoning in one pot and the half the chicken pieces in the other.
- Saute the onions and green peppers until they are nice and soft and slightly brown.
- Add the corn, tomatoes, and 2 cups of the chicken stock into the pan and stir.
- Bring to a boil and simmer while browning the chicken.
- While onions and green peppers are cooking brown the chicken until the skin is crusty and there is a nice fond built up in the bottom of the pan.
- Remove and do the same with the second half of the chicken. Add all the chicken back in the pan and cover with the corn mixture.
- Add the rest of the stock, stir, and bring to a simmer.
- Cover the pan and simmer for 45 minutes.
- To serve place chicken of a bowl of rice and spoon corn and sauce mixture over it.