Recipes and Cooking Southern Pulled Chicken and Maque Choux Maque Choux is a Cajun staple of spiced-up corn and other vegetables. Use the condiment like salsa on these open-faced pulled chicken sandwiches. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 8, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Slow Cook Time: 5 hrs Total Time: 45 mins Servings: 4 Yield: 4 sandwiches Jump to Nutrition Facts Ingredients 10 bone-in chicken thighs (about 4 pounds total), skin removed 1 ⅓ cup vinegar-style barbecue sauce ⅔ cup light beer 2 hoagie buns, split 1 recipe Maque Choux Maque Choux ⅓ cup chopped onion (1 small) 1 teaspoon olive oil 1 cup frozen corn ¼ cup chopped red sweet pepper ¼ cup chopped celery ¼ cup evaporated fat-free milk ½ teaspoon snipped fresh thyme ⅛ teaspoon bottled hot pepper sauce Dash salt Directions Place chicken in a 3 1/2- or 4-quart slow cooker. In a medium bowl combine barbecue sauce and beer. Pour mixture over chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Using a slotted spoon, remove chicken from cooker, reserving cooking liquid. When cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. For sauce, skim fat from cooking liquid. Measure 2 cups of the cooking liquid; discard any remaining liquid. Pour the 2 cups liquid into a medium saucepan. Simmer, uncovered, for 10 to 12 minutes or until reduced to about 1 cup. Meanwhile, preheat broiler. Hollow out bun halves, leaving 1/2-inch shells. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until buns are toasted. To serve, spoon half of the shredded chicken into toasted bun halves. Drizzle with half of the sauce. (Place the remaining shredded chicken in a freezer container; drizzle with the remaining sauce. Cover and freeze for up to 1 month.) Using a slotted spoon, spoon Maque Choux over sandwiches. Maque Choux In a medium nonstick skillet cook onion in hot oil over medium heat for 2 minutes. Stir in corn, sweet pepper, and celery. Cook about 4 minutes or until vegetables are tender, stirring occasionally. Stir in evaporated milk, thyme, hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until slightly thickened. Use a slotted spoon to serve. Rate it Print Nutrition Facts (per serving) 351 Calories 7g Fat 39g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 351 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 129mg 43% Sodium 840mg 37% Total Carbohydrate 39g 14% Total Sugars 15g Protein 32g Vitamin C 15.9mg 79% Calcium 86mg 7% Iron 1.9mg 11% Potassium 415mg 9% Folate, total 28.3mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.