Chicken maque choux

4 servings

Ingredients

Quantity	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

Directions

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