Preparation

Place the peppers in water for 2 or 3 minutes or until the skin that covers them is soft. let the water drain and cool slightly. chop the peppers after removing the seeds and stems. then heat the oil in a large frying pan and sauté the garlic and onion for 3 minutes over medium heat. Add the chayotes and chili peppers and fry for 15 minutes over low heat, stirring frequently. Add the yuca and chicken broth, cover and cook for 10 to 15 minutes or until the yuca and chayote are soft.

Ingredients

  • 4 dried bell peppers
  • 1½ teaspoons olive oil
  • ½ cup onion, minced
  • 2 garlic cloves, minced
  • 1½ cup of yuca, peeled and chopped
  • 1 chayote diced
  • ½ cup chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper