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.
CHAYOTE SOUP
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
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
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
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
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