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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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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. Ingredients:
1 -3 lb stewing chicken |
2 tablespoons salad oil |
2 tablespoons fresh gingerroot, peeled and crushed |
1 garlic clove, peeled and crushed |
4 cups chicken broth |
2 teaspoons salt |
1/8 teaspoon pepper |
4 chayotes |
Directions:
1. Cut up chicken into serving size pieces.
2. Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
3. Add broth, salt, and pepper.
4. Cover; simmer for 2-1/2 hours or until chicken is tender.
5. 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).
6. Serve over hot rice in a bowl. Makes six servings.
7. Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.
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