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Simple Chayote with Red Peppers and Onion Recipes

The addition of hot chilies to this delicately flavored chayote squash brings out the best in its character, among all types of squash. This is a truly all purpose dish to be served hot with grilled fish, warm with grilled chicken or at room temperature with cold meats, or as part of an antipasto platter.
 

Makes 6 servings

  • 3 tablespoons olive oil

  • 2 medium size onions, thinly sliced

  • 2 red bell peppers, seeded and thinly sliced

  • 1 small New Mexico chili, seeded and minced

  • 2 small cloves, garlic, thinly sliced

  • 3 medium size chayote, peeled and thinly sliced

  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

  • 1/2 to 1 cup well flavored chicken stock

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh parsley
     

  1. Heat the oil in a large heavy skillet over medium heat.

  2. Add the onions, bell peppers, and chili and cook, stirring, until just translucent, 10 to 12 minutes.

  3. Stir in the garlic, chayote, and oregano. Cook over low heat, stirring or tossing until the chayote begins to turn translucent, 3 to 4 minutes.

  4. Stir in 1/2 cup of the stock and season well with salt and pepper.

  5. Simmer the mixture over low heat until the chayote is very tender and most of the liquid is evaporated, 15 to 20 minutes.

  6. Serve the chayote hot, warm, or at room temperature, garnished with the parsley. A simple food recipes is done.

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