Braised Chicken and Chayote Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 pound total)
• 2 medium large-dice chayotes (about 1 pound)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried oregano
• 2/3 cup low-sodium chicken broth or water
• 1/2 lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken thighs dry and season all sides with the kosher salt, black pepper and dried oregano.

2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken skin-side down for about 5 minutes until golden, then turn and brown 2 minutes more.

3. Transfer the chicken to a plate. Add the chayote cubes to the pot and cook over medium heat for 3 minutes, stirring occasionally.

4. Return the chicken to the pot, skin-side up, and add the chicken broth or water. Bring to a simmer.

5. Cover, reduce the heat to low and braise for about 30 minutes, until the chayote is tender and the chicken is cooked through to 165°F (74°C) in the thickest part.

6. Uncover and simmer for 5 minutes to reduce the liquid slightly.

7. Squeeze the half lemon over the chicken and chayote just before serving.