Braised Chicken and Chayote Recipe

1. 1

   Place the chicken thighs in a large bowl with the diced chayotes.

2. 2

   Add the olive oil, salt, and pepper and toss until evenly coated.

3. 3

   Heat a large frying pan over medium heat and add the chicken (skin side down) and chayote pieces.

4. 4

   Cook, undisturbed, until the chicken skin is crisped and the chayote is turning golden brown, about 20 minutes.

5. 5

   Flip the chicken over, sprinkle the oregano over the chayote, and stir.

6. 6

   Add the broth or water to the pan (avoid the chicken skin) and cook uncovered until the chicken registers 165 degrees F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more.

7. 7

   Squeeze the lemon over top before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.