Cajun Chicken Maque Choux - cooking recipe

Ingredients

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

Preparation

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 saute 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.