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Chicken and Chayote Soup

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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.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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