We were spoilt when we were in England with the summer weather. My kind of summer weather where I don’t feel like I’m about to melt and I start to wonder if there is room in the fridge for me. My husband heard a report on the BBC talking about how muggy the weather was. Ha! I’ll take their version over the mugginess we get here any day of the week. It was fabulous sleeping weather. Right now there is a wall of humidity waiting for us just outside the door. Ugh. Thank goodness for A/C.
Of course this time of year comfort food is right out the window. At least the heavy stick to your ribs kind. Yesterday I reached back to one of my earlier cookbooks that I got when I moved out on my own to make a corn dish that is packed with flavour but is light and easy to make. I drew inspiration from “Skillet Suppers” by Andrea Chesman. It was published back in 1994. I haven’t opened it in years so it was time to dust it off. This is my version of their Cajun Macque Choux. Their version has evaporated milk and prawns. I took out the milk and replaced the prawns with chicken.
I also love this dish for all the bright colours of the ingredients.
This is a one skillet meal which makes for very easy clean up. Chop about 5-6 slices of streaky bacon depending on how thick they are and cube a breast of chicken.
Start cooking the bacon in the skillet to render the fat. Once it’s about half way cooked add the chicken in.
Thinly slice a quarter of a red onion and add it to the bacon and chicken. When the onion begins to soften add the chopped jalapeno and a cup of chopped pepper. Any colour you wish. Stir well as this cooks.
Add about 10oz of frozen corn, 1/3 – 1/2 cup of chopped scallion, and a teaspoon or so of fresh thyme. Have this on medium heat.
Once the corn is about half way cooked add a handful of chopped fresh basil and a chopped tomato. I used about a cups worth of tomato.
Season with salt, black pepper, and white pepper. Stir well and cook until the corn and chicken are finished.
This is a very simple but flavourful dish. I only used one jalapeno in this dish but you could use hotter peppers or more hot peppers if you wish. My son and I liked the mild heat in this dish but my husband would have loved more omph. 🙂