This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 35 mins

Chicken and Chayote

Read Reviews (8)

"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. " — Crystal Foubert

Ingredients Edit and Save

Watch video tips and tricks

Spicy Orange Chicken

Indian Tomato Chicken

Herbes de Provence Roasted Chicken & Potatoes

Mango Chicken Piccata

Chicken and Sausage Orzo Pasta

Chicken Asiago and Orzo Pasta

Szechuan Mango Chicken

Firehouse Country Chicken

A Good Easy Garlic Chicken

Types of Cooking Oil

How to Bone a Chicken Breast

How to Cut Onions

Garlic: Fresh Vs. Powdered

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 2 servings Change Servings

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

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Apr 19, 2011

Really this is more of a 4 star recipe, I just thought it was too good to let it get lost at the bottom of the list because of the other rating that was only quibbling with instructions. You just need to cut the chayote smaller than the potatoes to make it cook in the same time. There was a lack of flavor though, if I end up with chayotes again I will probably use this recipe again but roast the garlic and add some chicken bullion.

—dtmurphree

See full review »

Most Helpful Critical Review

Feb 28, 2011

What was left out was to first peel, core and chop the chayote then boil for 10 minutes. Drain chayote and place on paper towels to absorb the water. Heat oil in skillet until very hot. Add potatoes then add the drained chayote and fry for 10 minutes stirring often. Lower heat to medium, add onion, chicken and garlic and cook for another 10 minutes stirring occasionally. Add salt and pepper to taste. Very good. But boiling the chayote first saves a lot of time because it takes longer to cook than the potatoes.

—CJWILSON

See full review »

8 Ratings

See other versions of this recipe!

Oct 09, 2011

This receipe is easy and delicous. I found chayote squash in the store and it sounded interesting. ths receipe was just what i needed.

—porpoise142

See full review »

Feb 26, 2012

A simple recipe using chayote which I had a hard time figuring out how to use. I tried the recipe both with pre-boiling and w/o. Both ways worked out for me. Much more flavor than anticipated.

—denicek

See full review »

Oct 09, 2012

Good, simple recipe! I live in Mexico and was just given a bunch of chayote. I needed a good "quick" recipe. This fit the bill. Was glad to see the suggestions to boil the chayote first. If you peel chayote while raw, wear rubber gloves as it can cause your fingers to go numb.

—tsbspud

See full review »

Feb 12, 2012

I liked this. The squash does take longer than the potatoes so cook that a bit first and then add potatoes, cook a bit and then add chicken and onion. I did top it with a ketchup as the recipe submitter mentioned.. without it I think it needed seasonings but the ketchup was good with it. I used a banana ketchup

—LindaT

See full review »

Jul 26, 2012

I made this tonight, and the family gave it rave reviews. This is the first time we've had potatoes in a dish of this type, and it worked out quite well! I made three alterations: 1. We had no Chayote, we used Zucchini and Star Squash instead. 2. I seasoned the chicken with organic vegetable seasoning blend. 3. I seasoned the vegetables with powdered ginger, ground cardamom, and 'Emeril's Original Essence' spice blend, along with some fresh ground pepper and salt as the recipe called for. 4. I used double the garlic called for. Overall, great recipe and will be part of our regular rotation now!

—BlueInTheRedwoods

See full review »

Jan 11, 2013

I am only giving four stars because I changed the recipe so much, I'm not really sure what the original one would be like! In browsing for an idea for what to do with some leftover ham, and a chayote squash, I found this. So -- I halved the recipe and used my one portion of leftover ham -- it was really very good, very easy, and I'll remember this for making good use of some leftover ham in the future!

—citygrl in cntry

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mom's Paprika Chicken with Potatoes

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Paprika Chicken and Potatoes

Adriel's Chinese Curry Chicken

Chicken Vegetable Stew

Salsa Chicken and Potato Packets

Chicken Chili Hash With Peppers & Cilantro

Chicken and Potato Soup

Cheesy Chicken and Potato Casserole

Chicken Kisses

ADVERTISE WITH US

Nutrition

Calories
745 kcal
37%

Carbohydrates
77.8 g
25%

Cholesterol
138 mg
46%

Fat
22.1 g
34%

Fiber
12.8 g
51%

Protein
60 g
120%

Sodium
827 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Chayote

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 745
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 4.1g 21 %
Cholesterol 138mg 46 %
Sodium 827mg 33 %
Potassium 2412mg 68 %
Total Carbohydrates 77.8g 25 %
Dietary Fiber 12.8g 51 %
Protein 60g 120 %
** Sugars 5g
Vitamin A 3 %
Vitamin C 80 %
Calcium 14 %
Iron 56 %
Thiamin 51 %
Niacin 303 %
Vitamin B6 138 %
Magnesium 57 %
Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.