Cilantro Chicken Chayote Recipes

CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA

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

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.

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.