Maque Choux with Chicken and Turkey Kielbasa

Light(er) Cook’s Illustrated Maque Choux with Chicken and Turkey Kielbasa
Serves 4 to 6
Adapted (again) from Cook's Illustrated Best 30-Minute Recipe.

1 pound boneless, skinless chicken breasts
salt and ground black pepper
2 teaspoons vegetable oil
6 ounces turkey kielbasa
1 onion, minced
1 red bell pepper, cored and chopped medium
1 pound frozen corn, thawed
2 cups low-sodium chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
2 tablespoons minced fresh parsley

CI HINT: "Chop the kielbasa, onion, and pepper while the chicken browns. Blend the corn while the vegetables cook."

1) Pat chicken dry. Sprinkle with salt and pepper. In a large pot or Dutch oven, heat 1 teaspoon oil over medium-high heat "until just smoking." Cook chicken about 2 or 3 minutes per side, until browned. Place on a plate and set aside for juices to redistribute

2) In the same pot, add remaining oil and heat over medium-high. Add kielbasa, onion, bell pepper, and 1/2 teaspoon salt. Cook around 8 minutes, or until kielbasa is fairly browned.

3) While kielbasa browns, combine half the corn and all of the broth in a blender. Puree until smooth.

4) Add garlic and thyme into pot. Cook about 30 seconds, until fragrant. Pour in corn mixture. Add chicken and any juices on plate. "Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes."

5) After chicken is done, remove it with tongs and place on a plate. Add other half of corn to pot. Jack heat up to medium-high and cook another 2 or 3 minutes, until corn is warmed.

6) While corn is warming, use two forks to shred chicken as best you can. Kill the heat on the stovetop. Add shredded chicken and parsley to pot. Salt and pepper to taste. Serve with rice and lots of sauce

Approximate Calories, Fat and Price per Serving
6 1-cup servings: 290 calories, 8 g fat, $0.90
4 1-1/2 cup servings: 435 calories, 12 g fat, $1.35