Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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 Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...