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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INGREDIENTS
Nutrition- 1 -3
- 2tablespoons salad oil
- 2tablespoons fresh gingerroot, peeled and crushed
- 1
- 4cups chicken broth
- 2teaspoons salt
- 1⁄8teaspoon pepper
- 4
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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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