Best Chicken And Chayote Recipes

CHICKEN AND CHAYOTE SOUP

Chicken and Chayote Soup image

This recipe is based on a Filipino recipe called chicken Tinola or chicken and papaya. The chayote is firmer than papaya and has a mild taste. chayote is also called pipinella.

Provided by Amy in Hawaii

Categories Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic clove, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes

Steps:

Cut up chicken into serving size pieces.
Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
Add broth, salt, and pepper.
Cover; simmer for 2-1/2 hours or until chicken is tender.
Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
Serve over hot rice in a bowl. Makes six servings.
Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

SKILLET CHICKEN AND CHAYOTE SQUASH

Skillet Chicken and Chayote Squash image

Great skillet dinner with chayote squash.

Provided by Clarkad11

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 chayote squash, chopped
1 medium yellow zucchini, chopped
3 tablespoons avocado oil, divided, or as needed
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium jalapeno pepper, seeded and diced
1 cup fresh corn kernels
2 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
1 tablespoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Cheddar cheese
1 cup chopped fresh tomato
½ cup sliced green onion
½ cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
Roast in the preheated oven for 20 minutes. Leave the oven on.
While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.
Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin; stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.
Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 21.6 g, Cholesterol 66.6 mg, Fat 13.8 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 4.9 g, Sodium 688.3 mg, Sugar 4.1 g

CHICKEN AND CHAYOTE

Chicken and Chayote image

My dad has made a side dish sort of like this for many years, but I've recently put my twist on this one. My husband adds ketchup or barbeque sauce on top of it, but I eat it just as it is.

Provided by Crystal Foubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves, cut into cubes
2 chayote squashes, diced
2 large potatoes, diced
1 small onion, diced
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 745.1 calories, Carbohydrate 77.8 g, Cholesterol 138.3 mg, Fat 22.1 g, Fiber 12.8 g, Protein 60 g, SaturatedFat 4.1 g, Sodium 632.9 mg, Sugar 5 g

FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO

Fricasee of Chicken, Chayote and Cilantro image

Provided by Marian Burros

Categories dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 8-ounce skinless, boneless chicken breasts
6 cups chicken stock
4 medium-size chayotes, coarsely diced
4 medium-size shallots, peeled and diced
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon cumin
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/8 to 1/4 teaspoon cayenne pepper
4 tablespoons chopped cilantro (coriander)

Steps:

Poach the chicken breasts in the stock for about 15 minutes. Skim off any froth that comes to the top. Add 1 diced chayote, for the last 5 minutes. Remove the chicken and chayote; set aside and cool. Chayote should be tender but firm.
Add the remaining chayotes to the stock with the shallots. Season with 1/2 teaspoon turmeric, the oregano and cumin. Let this simmer for 15 minutes, or until the chayotes are very soft. Season with salt and pepper. Remove from heat and puree. Add the oil and refrigerate.
Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into 1/4-inch cubes.
To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 1013 milligrams, Sugar 7 grams, TransFat 0 grams