Servings: 4

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Costa Rican Saute


4 to 5 Fresh Hot Cherry Chiles, seeded and minced
1 1/2 teaspoons olive or vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1 Chayote Squash, cubed
1 1/2 cups Yuca Root, peeled and chopped
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper


In large skillet, heat oil; sauté onion and garlic 3 minutes over medium-high heat. Add chayote and chiles; sauté 15 minutes over low heat, stirring frequently. Add yuca and chicken broth; cover and cook 10 to 15 minutes more, or until yuca and chayote are tender.