Chicken With Chayote Recipes

FILIPINO CHICKEN CHAYOTE

Steps:

• In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
• Bring to a boil and then simmer for 45 - 50 minutes.
• Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
• Stir in the bok choy if using.
• Serve hot or on top of cooked jasmine rice.
• CROCK POT METHOD:.
• Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
• Cook on low for 6 hours or high for 3 hours.
• Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
• Serve hot or on top of cooked jasmine rice.

CHICKEN TINOLA (FILIPINO TINOLANG MANOK)

Steps:

• Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
• In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
• Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
• Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
• Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
• Remember to stir occasionally and skim the fat and scum off the top of the soup.
• Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
• Add all the spinach.
• Immediately add all the moringa, then cook for up to one minute to soften the leaves.
• Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.

FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO

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.

CHICKEN AND CHAYOTE

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.

CHICKEN WITH CHAYOTE

Steps:

• 1. Heat oil in large skillet over medium heat. Add the chicken, squash, potato and onion. Cook and stir 10 minutes.
• 2. Stir in garlic and cook until potatoes are tender and chicken is no longer pink in the center, 5 minutes more. Season with salt and pepper to serve.