CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
FILIPINO CHICKEN CHAYOTE
This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house.
Provided by Mebriella
Categories Chicken
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
- Bring to a boil and then simmer for 45 - 50 minutes.
- Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
- Stir in the bok choy if using.
- Serve hot or on top of cooked jasmine rice.
- CROCK POT METHOD:.
- Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
- Serve hot or on top of cooked jasmine rice.
Nutrition Facts : Calories 481.2, Fat 22.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1487.2, Carbohydrate 12.6, Fiber 3.5, Sugar 3.6, Protein 54.4
FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- Add the remaining chayotes to the stock with the shallots. Season with 1/2 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.
- Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into 1/4-inch cubes.
- To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
- Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 1013 milligrams, Sugar 7 grams, TransFat 0 grams
CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA
Steps:
- Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
- In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
- Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
CILANTRO CHICKEN
Our family would eat Mexican food every day if we could, and this recipe is a favorite! Chicken breasts stay moist and tender topped with salsa, cilantro and cheese.-Juline Goelzer, Arroyo Grande, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased 11x7-in. baking dish. , Bake, uncovered, at 350° for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 332 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO
Categories Chicken Fruit Ginger Herb Broil Low Cal Low/No Sugar Mango Winter Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
- Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
- Place chicken on plates. Top with warm mango mixture and serve.
SKILLET CHICKEN AND CHAYOTE SQUASH
Great skillet dinner with chayote squash.
Provided by Clarkad11
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes. Leave the oven on.
- While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.
- Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin; stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.
- Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 21.6 g, Cholesterol 66.6 mg, Fat 13.8 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 4.9 g, Sodium 688.3 mg, Sugar 4.1 g
CILANTRO CHICKEN & CHAYOTE
Steps:
- Macerate cilantro, cram cheese, EVOO, Salt & Pepper in Vita Mix
- Put all ingredients in a ZipLock, refrigerate, and marinate.
- Chayote is very firm, so cut in 1/4 inch strips. Soften chayote & pico with bouillion, salt & pepper. Add 4 ounces of cream cheese, cut into small pieces & 1/2 crumbled cotija. Cook together on stove top til thoroughly mixed and hot.
- Fold in 3/4 of the cilantro leaves & 1/2 the cotija. Top with remaining cilantro & cotija.
- Tent with foil. Bake at 350 til cotija is lighly browned.
- Grill Chicken til done. Plate with the baked chayote dish, and top with cilantro leaves.
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CRISPY CILANTRO LIME CHICKEN RECIPE - CAFE DELITES
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4.9/5 (29)Total Time 45 minsCategory DinnerCalories 390 per serving
- In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
- Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
- Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
EASY ONE SKILLET CREAMY CILANTRO LIME CHICKEN - GIMME …
From gimmedelicious.com
4.6/5 (84)Estimated Reading Time 7 minsServings 4Total Time 25 mins
- In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
- Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.
- Whisk in cream during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!
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