Chicken Papaya Stew

Ingredients:

  • 1 pound chayote, peeled, pitted, white pit lining removed, cubed

  • ¼ Tbsp. white pepper

  • 1 large lemongrass bulb, smashed with flat side of knife

  • 2 Tbsp. coconut oil

  • ½ cup fresh moringa leaves, removed from stalks, rinsed, drained

  • ½ Tbsp. fish sauce, add more later if desired

  • 2 pounds chicken thighs and legs, bone-in, skin on, rinsed, drained

  • ¾ cup shallot, peeled, diced

  • 2 cups Homemade Peppery Chicken Stock, Unsalted

  • 1 Tbsp. garlic, minced

  • 1 pound green/unripe papaya, peeled, deseeded, cubed

  • 1 Tbsp. fish sauce, add more later if needed

  • 2 Tbsp. ginger, peeled, minced

Directions:

  1. Press: SAUTÉ and HIGH.

  2. Pour oil into the Yedi Pressure Cooker. Stir-fry garlic, ginger and shallot until limp.

  3. Pour remaining ingredients into the Yedi Pressure Cooker.

  4. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  5. After the cooking cycle, discard the lemongrass bulb. Taste. Adjust seasoning, if needed.

  6. Pour the dish into bowls. Cool slightly before serving.

Matthew Revich