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Chayote Chicken

2tbsp olive oil
2.5-3lbs chicken
1tsp salt
4 chayote squash, seeded and diced
4 large red potatoes, diced
4 lg roma/plum tomatoes, halved and sliced
.5 medium white onion, sliced
2 cloves garlic, minced
1.5 tsp dried oregano (I usually use Mexican oregano)
.5 tsp black pepper
2-4 jalapenos, seeded and diced (optional)

Heat oil in skillet. Season chicken with salt and add to pan. Cook until golden brown, about 15-20 mins. Pour off fat.

Add diced squash, tomatoes, onion, garlic, oregano, pepper, and season with more salt if needed.

Cover and simmer until chicken is cooked through and squash is tender, about 15 mins.

Can be cooked in the crock pot, but it becomes more of a stew that way. We usually serve it with rice. Also, dark meat does add more flavor, but I have used breasts and it is still very tasty!

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