RCP: Braised Chicken and Chayote

I found this on Chowhound, tried it, and added it to the rotation. It's the first time I've tried chayote, but won't be the last.

Braised Chicken and Chayote

4 bone-in, skin-on chicken thighs (about 1 pound total)
2 medium large-dice chayotes (about 1 pound)
1 tablespoon olive oil
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1½ teaspoons dried oregano
⅔ cup low-sodium chicken broth or water
½ lemon

Place the chicken thighs in a large bowl with the diced chayotes. Add the olive oil, salt, and pepper and toss until evenly coated.

Heat a large frying pan over medium heat and add the chicken (skin side down) and chayote pieces. Cook, undisturbed, until the chicken skin is crisped and the chayote is turning golden brown, about 20 minutes. Flip the chicken over, sprinkle the oregano over the chayote, and stir.

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

Squeeze the lemon over top before serving.

Makes 4 servings.

From Kate Ramos, Chowhound: http://www.chow.com/recipes/27664-braised-chicken-and-chayote

Interesting. Chayote is one of those things I've noticed in grocery stores for years but have never gotten around to buying. Nice to see a recipe that uses it.

Mt wife is Mexican, so we have chayote frequently. You can sautee with other veggies. Steam them with carrots and zucchini. In fact, use them like you would zucchini, though they have more crunch to them. We have them in soups often.

Interesting. Chayote is one of those things I've noticed in grocery stores for years but have never gotten around to buying. Nice to see a recipe that uses it.

They're referred to as mirlitons in southeast Louisiana and are used in Cajun/Creole dishes. They made a strong appearence in the New Orleans markets in October and November last year for use in popular Thanksgiving stuffing recipes. Celebrity chef Emeril Lagasse was quite fond of mirlitons and featured them in several episodes of his show.

[Jenise]

I love chayote squash and am surprised so many otherwise adventurous foodies here had not tried it before. Wonderful stuff--I haven't, however, braised it with other things and am both surprised and impressed that it performed so well under long (longer than I typically do) cooking. Must try the recipe, thanks Ted!

Another vegetable I've never even heard of before ...