We had extra chayote and decided to try this one-pan meal: http://www.chowhound.com/recipes/braised-chicken-and-chayote-27664 First, heat a large sauté pan for 15 seconds, then pour in a little oil and spread it so that a sheen of oil covers the floor of the pan. Once the oil starts shimmering, place the chicken, skin-side down, in the pan. Immediately move the chicken around once to make sure the skin does not stick to the pan, and then leave the chicken alone so that the skin can crisp up. After 20 mins, you can turn over the chicken pieces. Otherwise, you lose the crispy skin aspect of this dish, as we did this time. We found that the last step of cooking took about 25 mins, and we increased the amount of lemon juice from a half-lemon to a whole. (Oct. 2016)
Cooking Adventures 