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Creole Chicken n' Maque Choux

Creole Chicken n' Maque Choux

If you ever need to impress or are looking to make a proper dinner fast, this is a family favorite that gets the job done.


Ingredients are simple and should be able to be found at any market or grocer. 

  • 1 Large Chicken Breast with Skin
  • 1 Creole Maque Choux
  • 1 Bunch of Green Onion
  • 4 oz Pecorino Cheese
  • 1 Tbsp of Tabasco Sauce 
  • 1 Juiced Lemon
  • Kosher Salt
  • Paprika
  • Coarse Black Pepper
  • Creole Seasoning
  • Grape Seed Oil

The Base

Beaux's Creole Maque Choux:

Our Creole Maque Choux is a twist to an oldie but goodie. We take yellow corn and pair it with red bell pepper, onions and garlic as a deconstructed trinity. We spice it up with jalepeno and sweeten it up with a liquored brandy and add dashes of parsley to earthen the flavors. 



Place the container in a pot of room temperature water and let stand for 30 minutes to an hour, or until the broth has loosened enough for the corn and creme to easily move about. 

Bring to Temperature

Place the Maque Choux into a pot and let it come to simmer, stirring occasionally. It may take 10-15 minutes for it be ready, use this time to cook your chicken. 

Marinate and Season

One hour or the night before, cover the chicken in lemon juice, black pepper, paprika and your favorite creole seasoning. 

When ready to cook, pull out your chicken and let it sit for 30 minutes to bring the meat to room temperature. This will help your sear. Add a coating of kosher salt, and more dashes of creole seasoning before placing in your pan. 

Dat Boi Hot!

We always recommend cooking with cast iron, if you don't have one... get one. It will make a world of difference when cooking and searing your poultry. 

Turn the heat on your pan to high and drizzle the grape seed oil enough to cover the pan. Once you get a bit of smoke, lay your chicken and leave for 3-4 minutes or until golden with a hard crust...

Chop Some Green Onions!

While your chicken is searing, chop some green onions to prepare for plating.


Flip and Oven Time!

Flip over your fillets.

For a large chicken breast fillet, three minutes of searing is not enough time to fully cook. Place your chicken and cast iron pan in a pre-heated oven at 350 degrees, be sure to have another pan already in the oven filled with water. Once closed, the chicken and water vapor will make sure the chicken stays extra moist. This is the technique to stop from having dry chicken. 

Plate and Eat

Leave the chicken in the oven for 12-15 minutes to be sure it's fully cooked. Once done, take the chicken out of the oven and prepare to plate. By now, your Creole Maque Choux corn should be fully cooked. Place on a plate as a base and position the seared chicken on top.

Spoon pan juices over your chicken and top with pecorino romano, green onion and a shot of Tabasco sauce. Done!


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