Sayote Guisado with Chicken and Shrimp Recipe

This variation is cooked with chicken slices and shrimp and I intentionally added more broth so that it can be more enjoyable when eaten with rice.

 with Chicken and Shrimp

Sayote Guisado with Chicken and Shrimp

Servings: 3


  • 1 large chayote (sayote), cored and sliced
  • 6 ounces boneless chicken breast, thinly sliced
  • 8 to 10 pieces medium shrimp, deveined, shell and head removed
  • 5 cloves garlic, crushed
  • 1 medium yellow onion, sliced
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 3 tablespoons cooking oil


  • Heat the cooking oil in a pan.
  • Saute the garlic and onion until the onion is soft.
  • Add the chicken slices. Cook for 2 minutes.
  • Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes.
  • At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes.
  • Add the shrimp. Cook for 1 minute.
  • Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes.
  • Add salt and pepper to taste.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!
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