porkscratching
Silver Member
They have choyote or chow-chow in my local supermarket as a special but apparently freely available in Asian supermarkets.
Heat olive oil in large frying pan, once hot add chicken thighs (skin side down) 2 roughly chopped onion and 2 peeled and medium dice chopped choyote, stir to stop onion from sticking but leave chicken undisturbed, add some garlic and chilli to your taste (2 birds eye chilli and 3 cloves crushed). Cook for 20 mins - stir veg and turn chicken, pour 1/2 pint chicken stock around the chicken and add a cup full of diced butternut squash. Put lid on and cook for 12 mins or so.
The choyote keeps a little bit of bite and reminds me of diced new potato, whilst the butternut squash goes more soft and creamy.
Heat olive oil in large frying pan, once hot add chicken thighs (skin side down) 2 roughly chopped onion and 2 peeled and medium dice chopped choyote, stir to stop onion from sticking but leave chicken undisturbed, add some garlic and chilli to your taste (2 birds eye chilli and 3 cloves crushed). Cook for 20 mins - stir veg and turn chicken, pour 1/2 pint chicken stock around the chicken and add a cup full of diced butternut squash. Put lid on and cook for 12 mins or so.
The choyote keeps a little bit of bite and reminds me of diced new potato, whilst the butternut squash goes more soft and creamy.
