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Tomatillo and Chayote Chicken

Photo: Randy Mayor; Styling: Lindsey Lower


Hands-on time 20 mins
Hands-on time 2 hrs, 5 mins
Yield Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables)
Meet your new Sunday supper--a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.


  • 2 tablespoons butter, divided
  • 2 cups shaved onion
  • 3/4 teaspoon kosher salt
  • 2 pounds skinless, boneless chicken thighs
  • 3 cups diced chayote
  • 3 tomatillos, chopped
  • 2 serrano chiles, sliced
  • 12 garlic cloves, cut into 1/4-inch-thick slice
  • 1 1/2 teaspoons oregano
  • 3 tablespoons Cotija cheese
  • 3 tablespoons chopped fresh cilantro
  • Lime wedges

Nutrition Information

  • calories 270
  • fat 11.4 g
  • satfat 4.7 g
  • sodium 467 mg

How to Make It

  1. Preheat oven to 325°.

  2. Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with onion.

  3. Rub salt into chicken; arrange chicken over onion. Combine chayote, tomatillos, and serrano chiles; tuck between thighs. Scatter garlic over chicken; sprinkle with oregano.

  4. Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.

  5. Uncover; bake 45 minutes, basting every 5 to 10 minutes.

  6. Sprinkle cotija cheese over chicken; drizzle with basting juices. Bake 10 minutes. Top with cilantro; serve with lime wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit