Fricasee of Chicken, Chayote and Cilantro

Name: Fricasee of Chicken, Chayote and Cilantro
Total time: 1 h
Yield: 8 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; 1/8 to 1/4 teaspoon cayenne pepper; 4 tablespoons chopped cilantro (coriander)

Recipe from Chef Allen's

Adapted by Marian Burros

Total Time: 1 hour
Rating: 3(16)
Comments: Read comments

Featured in: From Florida, Tropical Food Worldly Enough For Your Home

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

48-ounce skinless, boneless chicken breasts
6cups chicken stock
4medium-size chayotes, coarsely diced
4medium-size shallots, peeled and diced
1teaspoon turmeric
1teaspoon oregano
½teaspoon cumin
Salt and freshly ground pepper to taste
2tablespoons extra-virgin olive oil
2tablespoons lime juice
⅛ to ¼teaspoon cayenne pepper
4tablespoons chopped cilantro (coriander)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Poach the chicken breasts in the stock for about 15 minutes. Skim off any froth that comes to the top. Add 1 diced chayote, for the last 5 minutes. Remove the chicken and chayote; set aside and cool. Chayote should be tender but firm.
Step 2
Add the remaining chayotes to the stock with the shallots. Season with ½ teaspoon turmeric, the oregano and cumin. Let this simmer for 15 minutes, or until the chayotes are very soft. Season with salt and pepper. Remove from heat and puree. Add the oil and refrigerate.
Step 3
Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into ¼-inch cubes.
Step 4
To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
Step 5
Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.