Chicken Maque Choux

Course : Cajun
Serves: 4
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18 medium young tender corn
1 large spring chicken
1 large onion -- finely chopped
1/2 medium bell pepper -- chopped
1 large tomato -- small pieces
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
2 tablespoons cooking oil
1 Cup milk -- if needed

Preparation / 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.

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