I had never used chayote before. I didn't have any thighs so I used shredded, boiled chicken breast instead and waited until the midway point (after the 20 minutes) to add it, just to heat it through. It may have been better with the fried thighs, mainly because I love fried chicken skin, but it was pretty good the way I did it. I also didn't know if I was supposed to peel the chayote, but since the skin wasn't the prickly kind, I left it on. I'll be sure to try this recipe again when I have thighs to fry.