Filipino Chicken Chayote Food

CHICKEN TINOLA (FILIPINO TINOLANG MANOK)

Chicken Tinola (Filipino Tinolang Manok) image

Rich flavorful chicken broth, tender chicken, and fresh vegetables--this chicken tinola recipe is a great variant on chicken soup for those days when you want to sit under a warm blanket and relax.

Provided by MG Sanchez

Time 3h10m

Number Of Ingredients 12

Ingredients

2 lb chicken wings and drummettes
5 tbsp fish sauce
½ yellow onion (chopped)
5 cloves garlic (minced)
2 inches of ginger (julienned)
6 c filtered water (more if necessary)
2 small chayote (cut into ½ inch cubes)
1 tbsp vegetable oil
4 c spinach (cleaned)
1 c moringa leaves (stripped and cleaned)
½ tsp black pepper
salt (to taste)

Steps:

Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
Remember to stir occasionally and skim the fat and scum off the top of the soup.
Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
Add all the spinach.
Immediately add all the moringa, then cook for up to one minute to soften the leaves.
Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.

Nutrition Facts : Calories 198.61 kcal, Carbohydrate 7.79 g, Protein 14.71 g, Fat 12.11 g, SaturatedFat 4.15 g, Cholesterol 47.15 mg, Sodium 950.17 mg, Fiber 1.11 g, Sugar 1.36 g, ServingSize 1 serving

CHICKEN AND CHAYOTE

Chicken and Chayote image

My dad has made a side dish sort of like this for many years, but I've recently put my twist on this one. My husband adds ketchup or barbeque sauce on top of it, but I eat it just as it is.

Provided by Crystal Foubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves, cut into cubes
2 chayote squashes, diced
2 large potatoes, diced
1 small onion, diced
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 745.1 calories, Carbohydrate 77.8 g, Cholesterol 138.3 mg, Fat 22.1 g, Fiber 12.8 g, Protein 60 g, SaturatedFat 4.1 g, Sodium 632.9 mg, Sugar 5 g

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

CHICKEN AND CHAYOTE SOUP

Chicken and Chayote Soup image

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.

Provided by Amy in Hawaii

Categories Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic clove, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes

Steps:

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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