Chicken Soup With Chayote Squash Recipes

CORN AND CHAYOTE SQUASH SOUP

Steps:

• Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
• Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

COLORFUL CHICKEN 'N' SQUASH SOUP

Steps:

• Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

CHICKEN AND CHAYOTE SOUP

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.

CHICKEN SOUP WITH KALE, CHAYOTE AND PONZU

Steps:

• Wash the chicken and then cut it along the bone on both sides so that there are 3 pieces of chicken for each thigh.
• Put chicken in a saucepan with about a quart of water, so that the chicken is covered. Add the bay leaf. Bring to a boil and then lower the heat to low, simmering for about 1/2 hour.
• Skim the water to remove any scum and then transfer the chicken and water to a larger kettle or stockpot. Turn on the heat to medium.
• While the chicken thighs are cooking in the sauce pan, wash the kale. Pull the smaller leaves off the stem and then trim the thick stems off, and tear the leaves up into pieces that are about 1" to 2". Put the kale into the larger pot on top of the chicken first.
• Slice the chayote, along the slit, in half, and then peel and cut into 1" cubes.
• Peel the potato and cut into 1" cubes.
• Peel and cut the carrots, and celery and put everything into pot.
• The kale will be wilting. Give things a stir. Cover with water.
• Chop as much onion as you like, and as much garlic as you like and add it to the pot.
• Add as much water as you like and bring it all to a boil. Then lower the heat to simmer for about an hour.
• I added the soy sauce and ponzu after it had finished cooking, but I'm not sure it matters when it is added inches I added just enough for an accent flavor without adding enough to make it strong.

CHICKEN SOUP WITH CHAYOTE SQUASH

Steps:

• 1. Heat the oil and butter in a large nonstick wok or saucepan over medium-high heat and add the ginger, cumin seeds, bay leaves, black pepper, and green chile peppers. Cook, stirring, about 1 minute.2. Add the onion, tomatoes, squash, potatoes, chicken, salt, and water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the chicken is opaque and fork-tender, 30 to 40 minutes.3. Remove the bay leaves. Mash some of the potatoes and squash pieces against the inside of the pot to thicken the soup. Add the lemon juice and garam masala and cook another few minutes. Transfer to a serving bowl, mix in the cilantro and scallion greens, and serve.VARIATION: Substitute turnips, rutabagas, carrots, or any other firm squash for the chayote.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SKILLET CHICKEN AND CHAYOTE SQUASH

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.