Chayote and Chicken Stew with Sofrito

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A comforting Puerto Rican-inspired chicken stew featuring tender chayote squash simmered in a fragrant tomato and pepper sofrito base. This caribbean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, chayote squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 medium, peeled and diced into 1-inch cubes chayote squash
• 2 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 1 cup tomato sauce
• 2 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp fresh lime juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb cut chicken thighs and sear for 4-5 minutes until golden brown on all sides. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced onion, 1 diced green bell pepper, 1 diced red bell pepper, and 4 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 cup tomato sauce, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook the sofrito base for 3 minutes until thickened.
4. Step 4: Return the seared chicken to the pot and add 2 cups chicken broth along with 2 diced chayote squash cubes. Bring to a simmer, cover, and cook for 25 minutes until chicken is tender and chayote is soft.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice for brightness. Serve hot with white rice or crusty bread.