"CAJUN-STYLE" CHICKEN BREAST WITH CHILI BEAN MAQUE CHOUX

Categories Bread Salad Sauce Bean Chicken Side Broil

Yield makes 4 servings

Number Of Ingredients 18

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive or other vegetable oil, plus 1-2 tablespoons vegetable oil, for sautéing
2 tablespoons Creole or whole-grain mustard
1 teaspoon salt
1/2 teaspoon each black and cayenne pepper
Maque Choux
2 tablespoons chopped scallion
Maque Choux
2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed
1 tablespoon olive or vegetable oil
2 tablespoons butter
1/2 medium yellow onion, diced
1 jalapeño, seeded and minced
1 garlic clove, minced
1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices)
1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved
Salt
Hot sauce

Steps:

If you plan on grilling the chicken, light the coals about 1/2 hour before you're ready to cook.
Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
Refrigerate for at least 15 minutes, or up to several hours, until you're ready to cook. Meanwhile, make the maque choux.
To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3-4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
Maque Choux
Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.