Chicken maque choux

Yield: 4 servings

Measure Ingredient
18 eaches Young tender corn
1 each Large spring chicken
1 each Large onion, finely chopped
½ each Bell pepper, chopped
1 each Large tomato, small pieces
1 teaspoon Salt
1 teaspoon Sugar
1 x Black pepper
2 tablespoons Cooking oil
1 x Milk, if needed

Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher

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