Squirly's Chicken Maque Choux

Experience the vibrant flavors of the South with Squirly's Chicken Maque Choux, a soulful one-skillet dish that combines tender, golden-seared chicken thighs with a creamy and colorful corn medley. This Cajun-inspired recipe features fresh corn kernels, bell peppers, and aromatic spices like smoked paprika and cayenne, all simmered to perfection in a rich blend of chicken stock and heavy cream. With just a touch of fresh herbs for brightness and optional hot sauce for a fiery kick, this comforting dish is perfect for weeknight dinners or casual gatherings. Ready in an hour and brimming with bold, hearty flavors, Squirly's Chicken Maque Choux brings the authentic taste of Louisiana straight to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 3 cups fresh corn kernels (from about 3 ears of corn)
• 0.5 teaspoons cayenne pepper
• 1 teaspoon thyme leaves, fresh
• 1 cup chicken stock
• 0.5 cup heavy cream
• 2 stalks scallions, chopped (green parts only)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon hot sauce (optional)

Directions

Step 1

Season the chicken thighs with kosher salt, black pepper, and smoked paprika on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, stir in the diced yellow onion, red bell pepper, and celery. Sauté for 4-5 minutes until softened.

Step 4

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 5

Stir in the fresh corn kernels and season with cayenne pepper and thyme leaves. Cook for 3-4 minutes, stirring occasionally.

Step 6

Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, nestling them into the corn mixture.

Step 7

Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 8

Remove the chicken thighs from the skillet and set aside. Stir the heavy cream into the corn mixture and simmer for 2-3 minutes until slightly thickened.

Step 9

Taste the maque choux and adjust seasoning with additional salt, pepper, or hot sauce, if desired.

Step 10

Return the chicken thighs to the skillet to warm through for 2 minutes.

Step 11

Serve the chicken with the maque choux, garnished with chopped scallions and fresh parsley.

Nutrition Facts

Serving size	(2039.2g)

Amount per serving	% Daily Value*
Calories	2797.2

Total Fat 169.4g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 767.3mg	0%
Sodium 1546.4mg	0%
Total Carbohydrate 132.7g	0%
Dietary Fiber 22.9g	0%
Total Sugars 51.6g
Protein 191.7g	0%

Vitamin D 42IU	0%
Calcium 240.2mg	0%
Iron 13.2mg	0%
Potassium 3796.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 27.2%

Carbs: 18.8%