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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
Heat the oil in a large heavy skillet
over medium heat.
Add the onions, bell peppers, and chili
and cook, stirring, until just translucent, 10 to 12 minutes.
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.
Stir in 1/2 cup of the stock and season
well with salt and pepper.
Simmer the mixture over low heat until
the chayote is very tender and most of the liquid is evaporated, 15 to
20 minutes.
Serve the chayote hot, warm, or at room
temperature, garnished with the parsley. A simple food recipes is done.
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