Chicken and Chayote Soup

"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."
 
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Ready In:
2hrs 45mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Cut up chicken into serving size pieces.
  • Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
  • Add broth, salt, and pepper.
  • Cover; simmer for 2-1/2 hours or until chicken is tender.
  • 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).
  • Serve over hot rice in a bowl. Makes six servings.
  • Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

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Reviews

  1. This is a great recipe and it's easy, too. My family enjoyed it very much. If you brown the chicken a little longer it tastes even better. The chayote is tasty and a scoop of rice in a bowl with this soup is filling! My husband is Filipino, and he was impressed that I was able to make this dish! Thx Amy from Hawaii!
     
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RECIPE SUBMITTED BY

<p>I was lucky to be born in Hawaii and I work as an ICU nurse in Honolulu. I love gardening and I have the sagging bookshelf full of books to prove it. I also love to bake, but I'm not really a good cook unless I have a recipe. I also have over 200 cookbooks and the cabinet is full!</p>
 
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