When the weather turns a little bit chillier – to us in Puerto Rico that means when the weather goes from the 90’s to the 78’s… sometimes what your body craves is something stewy, something warm to warm up your body and soul.
I have mentioned to you before about my Stewed Potatoes… well, I make it also with Chayotes. Chayotes are a vegetable that eats like a potato. You make it very similar, but the taste is more watery. I already showed you how to make Stuffed Chayotes.
Well, this time around we’ll make it for you in a stewed version. My aunt was feeling down after surviving stomach flu. She did not have appetite at all. So I offered to make her rice and something stewed, something with lots of sauce to wet the rice and give her some sustenance. It’s very easy to make… even when you’re sick you can make a small pot of this…
1 medium chayote, peeled and cut into 1″ cubes 1 medium onion, sliced 1 tbs olive oil 1 tbs sofrito ½ of a vegetable bouillon cube 1 12 oz jar of stewed tomatoes 1 tbs tomato paste 1 laurel/bay leaf 8-10 olives with pimentos 1 roasted red bell pepper, sliced 1 tbs capers Salt and Pepper to taste 1 tbs apple cider vinegar or white wine vinegar ½ cup to ¾ cup of water
- In a medium sauce pan, add the olive oil and heat over medium heat. Add the sofrito and vegetable bouillon cube. Smash the cube a bit so it dissolves well. Add the onions and sauté until soften.
- Add the chayote pieces and stir to combine. Add the stewed tomatoes, tomato paste, apple cider vinegar, water, salt and pepper. Stir well to combine. Add the bay leaf, the olives, red bell pepper and capers. Cover and bring to a boil. Simmer for 25-30 minutes.
- Make sure the chayotes are fork-tender. When they are, I usually turn it off and let it finish cooking with the residual heat from the stove.
Serve over brown whole-grain rice.