Maque Choux Recipe

Prep and Brown Chicken

Pat the chicken thighs dry and cut into 1-inch pieces. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary) and brown for 3–4 minutes per side until golden but not fully cooked through. Transfer browned chicken to a plate and set aside.

Mince and Dice

Mince the garlic and shallot. Dice the onion, bell pepper and celery to yield the measured cups so pieces are roughly uniform (~1/4-inch).

Caramelize Corn

In the same skillet over medium heat, add 1 tbsp butter. When melted, add the corn kernels in a single layer and let them sit without stirring for 2–3 minutes to develop color. Stir and continue to cook until nicely caramelized in spots, about 4–6 minutes total. Transfer half the corn to a bowl to use later for texture.

Build the Sofrito

To the skillet with remaining butter and corn bits, add the diced onion, bell pepper, celery, and shallot. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.

Make a Roux-ish Thickener

Push the vegetable mixture to one side of the pan, lower heat to medium-low and add the remaining 1 tbsp butter. Sprinkle 2 tbsp all-purpose flour into the butter and stir to form a paste, cooking for 2–3 minutes to remove the raw flour taste and develop a light nutty aroma. Mix the flour into the vegetables thoroughly.

Deglaze and Simmer

Stir in 1 tbsp tomato paste to coat the vegetables, then pour in 1.5 cups chicken stock while scraping the browned bits from the bottom of the pan. Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp Cajun seasoning, and 1 tsp fresh thyme leaves. Bring to a gentle simmer, scraping frequently, until sauce begins to thicken, about 4–6 minutes.

Combine Chicken and Corn

Return the browned chicken and the reserved half of the caramelized corn to the skillet. Stir to combine, submerge pieces in the sauce, cover partially, and simmer over low heat for 8–10 minutes until chicken reaches an internal temperature of 165°F (74°C) and flavors have melded.

Enrich and Adjust Seasoning

Stir in 1/2 cup heavy cream and 1 tbsp fresh lemon juice to brighten the dish. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. If the sauce is too thin, simmer uncovered for a few minutes; if too thick, add up to 1/4 cup more stock.

Finish with Herbs

Stir in 2 tbsp chopped fresh parsley and sprinkle sliced green onions over the top just before serving.

Spoon the maque choux over steamed white rice or creamy grits (about 1 cup rice per serving). Serve family-style with extra hot sauce at the table. Yields approximately 4 servings.