13562 Spicy Chicken and Chayote Jamaican Stew 1 hr 20 mins 6 servings Wed Oct 22 08:59:00 -0700 2008 Wed Aug 12 17:08:16 -0700 2009 Easy Jamaican CHOW http://www.chow.com/recipes/13562 Thu, 13 Aug 2009 00:08:16 GMT Hot as heck in the best possible way Hot as heck in the best possible way. Hot as heck in the best possible way, this easy-to-prepare stew is rounded out with lots of flavor from browned chicken and the underappreciated chayote gourd.

What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes.

Game plan: We made this stew very spicy by using an habanero pepper. If you want to tame it down a bit, you can use less habanero or substitute the milder jalapeño.

Like all stews, this improves in flavor as it sits, so it’s a great dish to make ahead.

This recipe was featured as part of our Cooking with Fall Ingredients story.

]]>
  • Place salt, curry powder, allspice, and black pepper in a small bowl and mix until evenly combined. Rub 1/2 of the mixture all over the chicken and set aside.
  • Heat oil in a 3-quart Dutch oven or a large, heavy-bottomed pot over medium heat. When the oil shimmers, add remaining spice mixture, onion, garlic, and habanero pepper and cook until vegetables are just beginning to soften and curry is dark golden brown in color and fragrant, about 2 minutes.
  • Add chicken pieces and cook until just browned on all sides, about 5 minutes per side.
  • Add all remaining ingredients except vinegar and bring to a simmer. Cook, uncovered, until vegetables just give way when pierced with a knife and chicken is fully cooked and tender, about 30 minutes. Stir in vinegar and serve.
    • ]]>     http://www.chow.com/assets/2008/10/chicken_chayote2_290.jpg Amy Wisniewski 50 Main 301 4 teaspoons kosher salt

    ]]>     148 1 tablespoon curry powder

    ]]>     264 1 1/2 teaspoons ground allspice

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     127 2 pounds chicken legs and thighs, washed and patted dry

    ]]>     2 tablespoons vegetable oil

    ]]>     54 1/2 medium white onion, finely chopped

    ]]>     74 2 medium garlic cloves, finely chopped

    ]]>     1 medium habanero pepper, stemmed and finely chopped**

    ]]>     228 2 teaspoons fresh thyme leaves

    ]]>     69 1 medium russet potato, large dice

    ]]>     105 1 medium sweet potato, large dice

    ]]>     123 1 medium chayote, pit removed and cut into 1-inch pieces

    ]]>     4 cups water

    ]]>     2 teaspoons white vinegar

    ]]>     10905 comforting 1619 omnivore 1046 cold weather 834 hot 390 spicy 393 exotic 836 adventurous 1605 dinner party 19238 weeknight meal 184 vegetables 70 chicken 1 chow 7079 amy wisniewski 821 caribbean 783 fall 782 autumn 11091 fall ingredients 22720 chayote 400 stew 28373 vinegar acidity test 621 chile peppers