+

Braised Chicken and Chayote

Ingredients (8)

  • 4 bone-in, skin-on chicken thighs (about 1 pound total)
  • 2 medium large-dice chayotes (about 1 pound)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried oregano
  • 2/3 cup low-sodium chicken broth or water
  • 1/2 lemon
Try Amazon Fresh
Nutritional Information
  • Calories783
  • Fat57.14g
  • Saturated fat14.65g
  • Trans fat0.25g
  • Carbs14.54g
  • Fiber4.87g
  • Sugar4.27g
  • Protein53.04g
  • Cholesterol292.04mg
  • Sodium1460.28mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Braised Chicken and Chayote

Though chayote is often found in Caribbean recipes, it’s underused elsewhere. With a sweet, starchy, slightly fruity flavor, it lends a lot of taste to this simple dish.

What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes. If you can’t find chayote, substitute squash or potatoes.

This dish was featured as part of our Recipes for Fall Ingredients photo gallery.

Tips for Chicken

Instructions

  1. 1Place the chicken thighs in a large bowl with the diced chayotes. Add the olive oil, salt, and pepper and toss until evenly coated.
  2. 2Heat a large frying pan over medium heat and add the chicken (skin side down) and chayote pieces. Cook, undisturbed, until the chicken skin is crisped and the chayote is turning golden brown, about 20 minutes. Flip the chicken over, sprinkle the oregano over the chayote, and stir.
  3. 3Add the broth or water to the pan (avoid the chicken skin) and cook uncovered until the chicken registers 165°F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more.
  4. 4Squeeze the lemon over top before serving.
Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...