Picadillo de Chayote is a vegetarian hash made of chayote, green beans, corn, red pepper, onion, garlic, oil, a little milk, cilantro and "yellow coloring." It is an absolutely delicious common dish in Costa Rica.
Why you’ll love Picadillo de Chayote
- Traditional flavor - We tried this picadillo de chayote in Costa Rica and fell in love! It’s similar to a succotash, but it’s wonderfully creamy with tons of flavor. Serve it on its own or as a side dish!
- Great way to eat your veggies - With chayote, onion, pepper, garlic, green beans, and corn, this easy recipe is a fantastic way to add more veggies to your diet.
- Load up on chayote - This popular Mesoamerican food is in the same families as cucumbers and summer squash, giving it a refreshing flavor and a delicious crunch. This is a great introduction to chayote, especially if you’ve never had it before!
What You Need
You need a vegetable peeler, knife, cutting board, measuring cups and spoons, and a good pot for this vegetable hash dish. You also need the "yellow coloring," which has some spice in it. Sometimes it's called Seasoning Complete. If I didn't have it available, I would use Annato Oil, which is easy to make, along with some Lawry's Seasoning Salt.
Ingredients for Picadillo de Chayote
Picadillo de Chayote | Costa Rican Vegetable Hash
Ingredients
- Canola oil
- Yellow onion
- Sweet red pepper - Remove the stem and seeds, then dice the pepper small.
- Garlic - Use either fresh garlic or store-bought minced garlic.
- Green beans - Slice across the bean and into rounds.
- Corn kernels - Use either fresh, frozen, or canned corn.
- Milk - Dairy-free or regular milk will do.
- Seasonings - I like a mixture of Sazon complete seasoning, annatto, and coriander.
- Chopped cilantro leaves
Fresh, green chayote
How to Make Picadillo de Chayote
- Prepare all the ingredients (dice small) so you are ready to add them as needed.
- Heat the oil over high heat in a medium large pot until the oil is hot.
- Turn the temperature to medium, and add the diced onion and diced red pepper. Stir.
- When the onion and pepper is softened, add the garlic and give it a stir.
- Add the diced chayote, sliced green beans, corn, milk, and seasoning except cilantro. Stir occasionally, cooking this mixture over medium heat until the vegetables are crisp tender. This takes about 20 minutes.
- Add the cilantro and stir.
- Serve hot.
Expert Tips
- Simplify the prep -You can dice all the ingredients one day and make the dish another if you'd like. It can also help to use a food chopper to speed up the process.
- Peel the skin - You need to peel the skin of the chayote first. Be careful; the fruit inside is mighty slippery. Wear gloves, too! The sap can irritate skin.
- Chayote is very watery - The liquid will evaporate/be absorbed as it cooks. When most of the liquid is gone, the vegetables should be done.
Picadillo de Chayote or Costa Rican Vegetable Hash
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons canola oil or any light cooking oil
- 1 cup diced yellow onion
- 1 cup diced sweet red pepper
- 1 tablespoon minced garlic about 3 large cloves
- 1 medium green chayote squash peeled and diced
- 1 pound fresh green beans sliced across the bean into rounds about one-eighth inch wide
- 1 cup corn kernels
- ¼ cup unflavored unsweetened milk alternative or milk (I used almond milk)
- 1 tablespoon Sazon Complete Seasoning annatto and coriander (This may include chicken bouillon. The package is too small to read. If you want to make this dish vegetarian or vegan, use annatto oil and a little of your favorite seasoning salt.)
- ¼ cup chopped cilantro leaves
Instructions
- Prepare all the ingredients (dice small) so you are ready to add them as needed.
- Heat the oil over high heat in a medium large pot until the oil is hot.
- Turn the temperature to medium, and add the diced onion and diced red pepper. Stir.
- When the onion and pepper is softened, add the garlic and give it a stir.
- Add the diced chayote, sliced green beans, corn, milk, and seasoning except cilantro. Stir occasionally, cooking this mixture over medium heat until the vegetables are crisp tender. This takes about 20 minutes.
- Add the cilantro and stir.
- Serve hot.
Nutrition (may vary depending on ingredients and amounts used)
Notes
Recipe FAQs
What color chayote is best for picadillo?
For the best flavor, you typically want to pick pale chayote. Look for the lightest green color.
Do you peel chayote for picadillo?
I do recommend it, yes. Consider wearing gloves, though! The chayote sap can be a skin irritant
How long does picadillo de chayote last?
Once cooked, this dish will last in an airtight container in the fridge for about 4 days. I don’t recommend freezing it as the fresh vegetables lose their texture after freezing and thawing. To reheat, either microwave it for 1-2 minutes or warm it gently in a skillet on the stove.
Related Recipes:
- Homemade Annato Oil
- Yellow Rice with Raisins
- Yellow Rice and Beans
- How to Make Sticky Rice
- 25 Authentic Hispanic Food Ideas
