Braised Chicken and Chayote Recipe

• 4 bone-in, skin-on chicken thighs (about 1 pound total)
• 2 medium large-dice chayotes (about 1 pound)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried oregano
• 2/3 cup low-sodium chicken broth or water
• 1/2 lemon

1. Place the chicken thighs in a large bowl with the diced chayotes.
2. Add the olive oil, salt, and pepper and toss until evenly coated.
3. Heat a large frying pan over medium heat and add the chicken (skin side down) and chayote pieces.
4. Cook, undisturbed, until the chicken skin is crisped and the chayote is turning golden brown, about 20 minutes.
5. Flip the chicken over, sprinkle the oregano over the chayote, and stir.
6. Add the broth or water to the pan (avoid the chicken skin) and cook uncovered until the chicken registers 165 degrees F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more.
7. Squeeze the lemon over top before serving.

chicken, chayotes, olive oil, kosher salt, freshly ground black pepper, oregano, chicken broth, lemon

Taken from www.chowhound.com/recipes/braised-chicken-and-chayote-27664 (may not work)