Chicken with Chicharo (Snow Peas)

Name: Chicken with Chicharo (Snow Peas)
Total time: 40
Yield: 6
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

Recipe by lola from allrecipes.com

40 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

1 onion, chopped
•

2 cloves garlic, minced
•

1 tablespoon oyster sauce
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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

Instructions

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.
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.