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1
If you plan on grilling the chicken, light the coals about 1/2 hour before youre ready to cook.
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2
Rinse the chicken breasts and pat dry.
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3
Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
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4
Refrigerate for at least 15 minutes, or up to several hours, until youre ready to cook.
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5
Meanwhile, make the maque choux.
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6
To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat.
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7
Pat excess marinade from the breasts and then sear for 34 minutes on each side, or until nicely browned.
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8
Alternatively, you can grill the chicken over hot coals or broil it.
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9
To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast.
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10
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.
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11
Of course, a big slice of warm corn bread would be delish too.
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12
Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy).
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13
Heat the oil and 1 tablespoon butter in a skillet to foaming.
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14
Add the onion and cook for 23 minutes.
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15
Then add the corn, jalapeno, and garlic and stir to mix.
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16
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.
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17
Stir and cook until heated through, then swirl in the remaining tablespoon of butter.
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18
Keep the vegetables warm while cooking the chicken.
