Best 6 Cajun Style Chicken Breast With Chili Bean Maque Choux Recipes

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**Unveil the Exquisite Cajun-Style Chicken Breast with Chili Bean Maque Choux: A Symphony of Louisiana's Finest Flavors**

Embark on a culinary journey to the heart of Louisiana with our tantalizing Cajun-style chicken breast and chili bean maque choux. This dynamic duo of recipes showcases the vibrant flavors and rich cultural heritage of the region. Prepare to indulge in a symphony of bold spices, aromatic herbs, and fresh ingredients that will captivate your taste buds.

Our delectable chicken breast takes center stage, marinated in a vibrant blend of Cajun seasonings, garlic, paprika, and cayenne pepper. Pan-seared to perfection, each succulent bite bursts with a harmonious balance of heat, smokiness, and savory goodness.

Accompanying this flavorful chicken is a hearty and comforting chili bean maque choux, a classic Louisiana side dish. This rustic stew combines tender corn kernels, juicy black-eyed peas, sweet bell peppers, and a medley of aromatic spices. The addition of chili beans infuses a delightful depth of flavor, creating a hearty and satisfying dish that perfectly complements the chicken.

These recipes are not only bursting with flavor but also incredibly versatile. The chicken breast can be grilled, baked, or even air-fried, making it a convenient and adaptable main course for any occasion. The maque choux can be served as a side dish, a hearty main course, or even as a dip for your favorite snacks.

Whether you're a seasoned cook or just starting your culinary adventures, these recipes are sure to impress. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this authentic Cajun feast. So, gather your ingredients, fire up your stove, and get ready to experience the vibrant flavors of Louisiana with our Cajun-style chicken breast and chili bean maque choux.

Let's cook with our recipes!

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

Steps:

  • 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
  • 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
  • 3. Serve garnished with the scallion greens and reserved bacon.

CAJUN CHILI



Cajun Chili image

Cajun cooking is one of my specialties. For a meaty meal with a little zip, this is the recipe I reach for. I think you'll enjoy every bite.-James Harris, Columbus, Georgia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Cajun seasoning

Steps:

  • In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 581mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.

CAJUN CHICKEN MAQUE CHOUX



Cajun Chicken Maque Choux image

Make and share this Cajun Chicken Maque Choux recipe from Food.com.

Provided by fiddler mikey

Categories     Chicken Breast

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 465.1, Fat 9.7, SaturatedFat 2.7, Cholesterol 78.7, Sodium 1010.3, Carbohydrate 59.5, Fiber 9.5, Sugar 21.6, Protein 42

CHICKEN AND SAUSAGE MAQUE CHOUX



Chicken and Sausage Maque Choux image

Categories     Soup/Stew     Chicken     Onion     Pork     Poultry     Tomato     Vegetable     Sauté     Kid-Friendly     Dinner     Lunch     Meat     Sausage     Corn     Bell Pepper     Fall     Potluck     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 13

6 ears corn
3 pounds chicken thighs with skin, excess fat trimmed
1 tablespoon oil
1/2 pound hot Italian sausage links, cut into 1/2-inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 fresh thyme sprigs
1/2 teaspoon cayenne, or to taste
3/4 pound cherry tomatoes (1 1/2 pints), halved
1/4 cup chopped fresh basil
Accompaniment: crusty bread

Steps:

  • Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
  • Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
  • Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.

SAUCY CAJUN CHICKEN BREASTS



Saucy Cajun Chicken Breasts image

Quick, bottled barbecue sauce, salad dressing and chicken breasts. What could possibly be easier?! The sauce is tangy, spicy and barely sweet. Note: Do NOT overcook the chicken! The closer to barely done it is, while still cooked through, the juicier and more tender it will be. It seems 99% of all restaurants grossly over cook their chicken breasts!

Provided by David

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 2

Number Of Ingredients 3

2 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
1 (18 ounce) bottle barbecue sauce

Steps:

  • Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).
  • Lightly oil grill and preheat to high heat.
  • Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.

Nutrition Facts : Calories 849.7 calories, Carbohydrate 103.6 g, Cholesterol 68.4 mg, Fat 35.5 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.6 g, Sodium 4840 mg, Sugar 75.4 g

"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

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use a cast iron skillet: A cast iron skillet is the best choice for cooking Cajun-style chicken breast. It retains heat well and evenly, which helps to create a crispy crust on the chicken.
  • Season the chicken liberally: Don't be afraid to season the chicken generously with Cajun seasoning. This will help to give it a bold, flavorful crust.
  • Cook the chicken over medium-high heat: Cooking the chicken over medium-high heat will help to create a crispy crust. However, be sure to watch the chicken closely so that it doesn't burn.
  • Make the chili bean maque choux ahead of time: The chili bean maque choux can be made ahead of time and reheated when you're ready to serve the chicken. This will save you time and effort on a busy weeknight.

Conclusion:

This Cajun-style chicken breast with chili bean maque choux is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is crispy and flavorful, and the maque choux is a creamy, savory side dish. This dish is sure to please the whole family.

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