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Spicy Chicken and Chayote Jamaican Stew

Chicken Chayote Stew Stewing Dinner Party Healthy Leftovers Curry Jamaican Fall Winter Comfort Food Main Dish Easy
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Chicken Chayote Stew Stewing Dinner Party Healthy Leftovers Curry Jamaican Fall Winter Comfort Food Main Dish Easy
6 servings Easy
Total: Active:
15 Ratings 

Ingredients (15)

  • 4 teaspoons kosher salt
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon freshly ground black pepper
  • 2 pounds chicken legs and thighs, washed and patted dry
  • 2 tablespoons vegetable oil
  • 1/2 medium white onion, finely chopped
  • 2 medium garlic cloves, finely chopped
  • 1 medium habanero pepper, stemmed and finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 medium russet potato, large dice
  • 1 medium sweet potato, large dice
  • 1 medium chayote, pit removed and cut into 1-inch pieces
  • 4 cups water
  • 2 teaspoons white vinegar
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Nutritional Information
  • Calories779
  • Fat54.24g
  • Saturated fat13.82g
  • Trans fat0.26g
  • Carbs18.95g
  • Fiber3.27g
  • Sugar2.86g
  • Protein51.95g
  • Cholesterol288.79mg
  • Sodium1403.99mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Spicy Chicken and Chayote Jamaican Stew

Hot as heck in the best possible way, this easy-to-prepare stew is rounded out with lots of flavor from browned chicken and the underappreciated chayote gourd.

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.

Game plan: We made this stew very spicy by using an habanero pepper. If you want to tame it down a bit, you can use less habanero or substitute the milder jalapeño.

Like all stews, this improves in flavor as it sits, so it’s a great dish to make ahead.

This recipe was featured as part of our Cooking with Fall Ingredients story. Looking for dessert? Try our Jamaican rum cake.

by Amy Wisniewski

Tips for Chicken

Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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1 of 3
Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
Read More
2 of 3
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
Read More
3 of 3
Next: How to Store Chicken

Instructions

  1. 1Place salt, curry powder, allspice, and black pepper in a small bowl and mix until evenly combined. Rub 1/2 of the mixture all over the chicken and set aside.
  2. 2Heat oil in a 3-quart Dutch oven or a large, heavy-bottomed pot over medium heat. When the oil shimmers, add remaining spice mixture, onion, garlic, and habanero pepper and cook until vegetables are just beginning to soften and curry is dark golden brown in color and fragrant, about 2 minutes.
  3. 3Add chicken pieces and cook until just browned on all sides, about 5 minutes per side.
  4. 4Add all remaining ingredients except vinegar and bring to a simmer. Cook, uncovered, until vegetables just give way when pierced with a knife and chicken is fully cooked and tender, about 30 minutes. Stir in vinegar and serve.
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