Fricasee of Chicken, Chayote and Cilantro Recipe

Name: Fricasee of Chicken, Chayote and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 8-ounce skinless, boneless chicken breasts; 6 cups chicken stock; 4 medium-size chayotes, coarsely diced; 4 medium-size shallots, peeled and diced; 1 teaspoon turmeric; 1 teaspoon oregano; 1/2 teaspoon cumin; Salt and freshly ground pepper to taste; 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice; 18 to 1/4 teaspoon cayenne pepper; 4 tablespoons chopped cilantro (coriander)

Servings: persons

4 8-ounce skinless, boneless chicken breasts
6 cups chicken stock
4 medium-size chayotes, coarsely diced
4 medium-size shallots, peeled and diced
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon cumin
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
18 to 1/4 teaspoon cayenne pepper
4 tablespoons chopped cilantro (coriander)

1
Poach the chicken breasts in the stock for about 15 minutes.
2
Skim off any froth that comes to the top.
3
Add 1 diced chayote, for the last 5 minutes.
4
Remove the chicken and chayote; set aside and cool.
5
Chayote should be tender but firm.
6
Add the remaining chayotes to the stock with the shallots.
7
Season with 1/2 teaspoon turmeric, the oregano and cumin.
8
Let this simmer for 15 minutes, or until the chayotes are very soft.
9
Season with salt and pepper.
10
Remove from heat and puree.
11
Add the oil and refrigerate.
12
Before serving, return puree, reserved chayote and chicken to room temperature.
13
Dice the chicken and reserved chayote into 1/4-inch cubes.
14
To serve, mix in lime juice, cayenne and half of the cilantro.
15
Adjust seasonings to taste.
16
Arrange chicken and chayote in each of 8 cups.
17
Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.

980

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 8-ounce skinless, boneless chicken breasts, 6 cups chicken stock, 4 medium-size chayotes, coarsely diced, 4 medium-size shallots, peeled and diced, and more.

Yes, Fricasee of Chicken, Chayote and Cilantro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fricasee of Chicken, Chayote and Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions