Chicken with Chicharo (Snow Peas)

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

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.