Cilantro Chicken Chayote Recipes

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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

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.

CHAYOTE SOUP



Chayote Soup image

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Provided by modestalmond

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

2 cubes chicken bouillon, crumbled
2 cups hot water
1 tablespoon unsalted butter
1 small yellow onion, minced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 chayote squashes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Dissolve the bouillon in the hot water.
  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
  • Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g

CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA



Chilled Chayote Soup with Cilantro Crema Fresca image

Provided by Aarón Sánchez

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 chayotes, roughly diced
1 Spanish onion, peeled and roughly chopped
1 leek, white part only, sliced to about 1/2 cup
1 1/2 cup chicken stock or vegetable stock
1/2 cup light cream
1/4 teaspoon toasted ground fennel seed
2 bunches cilantro
1/2 cup water
1/2 cup crema fresca or creme fraiche
Salt and pepper

Steps:

  • Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
  • In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
  • Place chayote soup in a serving bowls and place a dollop of crema fresca on top.

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

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

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