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    You are in: Home / Recipes / Chicken and Chayote Soup Recipe
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    Chicken and Chayote Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    Amy in Hawaii's Note:

    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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    Units: US | Metric


    1. 1
      Cut up chicken into serving size pieces.
    2. 2
      Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
    3. 3
      Add broth, salt, and pepper.
    4. 4
      Cover; simmer for 2-1/2 hours or until chicken is tender.
    5. 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. 6
      Serve over hot rice in a bowl. Makes six servings.
    7. 7
      Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

    Ratings & Reviews:

    • on June 21, 2008


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2006



    Nutritional Facts for Chicken and Chayote Soup

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 207.3
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 3.5 g
    Cholesterol 32.0 mg
    Sodium 1319.1 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 2.3 g
    Sugars 3.0 g
    Protein 12.3 g

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