Chícharo Pea Queño Recipes

SOPA DE CHICHAROS (CUBAN SPLIT PEA SOUP)

Steps:

• Sort, rinse and soak the split peas for approximately 20-30 minutes while you prep the rest of the ingredients.
• Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook gently for 5 minutes, stirring frequently.
• Add the garlic, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring constantly.
• Add the ham shanks, chicken broth and the bay leaf to the pot. Stir well.
• Drain the split peas using a mesh strainer. Add them to the pot and raise the heat to high. When the broth comes to a boil, lower the heat to medium-low and cover the pot.
• Cook the soup for 40 minutes. Keep the broth at a simmer. If it's boiling too vigorously, lower the heat a bit. Stir occasionally.
• Remove the ham from the pot and set it on a cutting board to cool.
• Add the diced potatoes to the soup. If you were keeping them in water make sure to drain before adding them in. Cover the pot and continue cooking.
• When the ham is cool enough to handle, remove and discard the fatty skin and bones. Chop the meat, return it to the pot and stir well.
• Cover the pot and continue cooking until the potatoes are fork tender, stirring occasionally. This should take 20-25 minutes.
• As the split peas fall apart the soup will thicken. Stir it more often, making sure to get to the bottom of the pot to prevent sticking. It may also be necessary to knock the heat down just a bit if it's boiling too vigorously.
• Remove the bay leaf from the pot and discard. Taste the chicharos and add salt if needed. As a reference, we did not add extra salt to ours.
• Serve the soup with a piece of crusty bread or a side of white rice, if desired.

CHICKEN WITH CHICHARO (SNOW PEAS)

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.

CHíCHARO PEA-QUEñO

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).

PAO DE QUEIJO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.
• Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)
• Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.
• Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.

CHICKEN WITH CHICHARO (SNOW PEAS)

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.