Chícharo Pea Queño Recipes
CHICKEN WITH CHICHARO (SNOW PEAS)
This Pinoy chicken dish is a quick and easy to make and tastes great. Serve hot with rice.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 403 calories, Carbohydrate 13 g, Cholesterol 127.1 mg, Fat 25.6 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 6.9 g, Sodium 182.7 mg, Sugar 5.9 g
CHíCHARO PEA-QUEñO
Dawn Kinstle, a bartender at Lot 2 in Brooklyn, devised this punningly-named cocktail, in which juice from the pods of English peas is combined with tequila, mint, lime and just a touch of salt to bright, refreshing and gorgeously green effect. Making the pea-pod juice is simpler than it sounds, though it does require the use of an extraction juicer: you just juice the pods and then strain the liquid. Kinstle favors just four or five grains of gray sea salt to finish the drink.
Provided by Rosie Schaap
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Shake all ingredients in a shaker filled with ice. Strain into a chilled coupe, and garnish with mint leaf (or peas, if you like).
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