Filipino Chicken Chayote Recipes
CHICKEN TINOLA
This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g
23 BEST FILIPINO CHICKEN RECIPE COLLECTION
Want something different for dinner? Try these tasty Filipino chicken recipes! From stews to barbecue to curry, these meals are a welcome switch from your usual poultry fare.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Filipino chicken dish in 30 minutes or less!
Nutrition Facts :
FILIPINO CHICKEN CHAYOTE
This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house.
Provided by Mebriella
Categories Chicken
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481.2, Fat 22.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1487.2, Carbohydrate 12.6, Fiber 3.5, Sugar 3.6, Protein 54.4
FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 12
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
CHICKEN AND CHAYOTE SOUP
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
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.
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