Name: Chicken with Chicharo (Snow Peas)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 2 cloves; Oyster sauce - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Bone-in chicken pieces, such as legs, thighs, and wings - 2 pounds; Tomato, diced - 1; Carrot, sliced - 1; Celery stalks, sliced - 2 stalks; Fresh snow peas, trimmed - 1 pound; Cornstarch - 1 tablespoon; Water - 1 teaspoon

Ingredients for - Chicken with Chicharo (Snow Peas)

1. Olive oil 1 tablespoon

2. Onion, chopped 1

3. Garlic, minced 2 cloves

4. Oyster sauce 1 tablespoon

5. Salt and pepper to taste 1 tablespoon

6. Bone-in chicken pieces, such as legs, thighs, and wings 2 pounds

7. Tomato, diced 1

8. Carrot, sliced 1

9. Celery stalks, sliced 2 stalks

10. Fresh snow peas, trimmed 1 pound

11. Cornstarch 1 tablespoon

12. Water 1 teaspoon

How to cook deliciously - Chicken with Chicharo (Snow Peas)

1 . Stage

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 . Stage

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.