Chicken with Chicharo (Snow Peas) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This chicken dish is a delight even to any discriminating taste. Serve hot with rice. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 tablespoon oyster sauce |
salt and pepper to taste |
2 pounds bone-in chicken pieces, such as legs, thighs, and wings |
1 tomato, diced |
1 carrot, sliced |
2 stalks celery stalks, sliced |
1 pound fresh snow peas, trimmed |
1 tablespoon cornstarch |
1 teaspoon water |
Directions:
1. Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
2. Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.
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