Chicken castanets is a stew consisting of some ingredients that are popularly used by Filipinos. I used chicken thighs in this recipe but other chicken pieces may be used as well. The chicken pieces were marinated in liquid seasonings first and then pan fried until brown. It was then cooked along with the chorizo, carrots and mushrooms. The grape tomatoes and dried thyme were added at the last minute of cooking time.
The result was an incredibly flavorful dish. I did not even have to correct the seasonings. It was perfect as is. The combination of the chorizo and mushroom in the sauce was so good while the addition of thyme at the end made this dish even more flavorful. This chicken dish will definitely be in my list of recipe favorites. Enjoy!
Cooking Tips for Chicken Castanets
When making chicken castanets, marinating the chicken is key to infusing flavor. A simple marinade of soy sauce, garlic, and a touch of vinegar works wonders. Allow the chicken to marinate for at least an hour, or even overnight if you have the time. This extra step makes the chicken tender and flavorful. When pan frying, make sure not to overcrowd the pan. Fry in batches if necessary, as this helps achieve that nice golden brown color. For the vegetables, feel free to experiment. Bell peppers or even green beans can add a nice crunch. Just remember to add them at the right time so they don’t get mushy.
Serving Suggestions
Chicken castanets pairs beautifully with steamed rice, which helps soak up all that delicious sauce. A side of sautéed greens, like spinach or bok choy, adds a nice contrast in texture and color. If you’re looking for something a bit heartier, consider serving it with crusty bread, perfect for dipping into the sauce. For a little twist, you can also serve it in lettuce wraps for a fresh, crunchy bite. To elevate your meal, a light salad with a tangy vinaigrette can balance the richness of the dish. Don’t forget to garnish with fresh herbs like parsley or even a squeeze of lime for a burst of freshness.
Frequently Asked Questions
What can I use instead of chicken thighs?
If you want to switch things up, chicken drumsticks or even chicken breasts work well. Just adjust the cooking time since breasts can dry out faster.
How do I store leftovers?
Let the dish cool down, then transfer it to an airtight container and pop it in the fridge. It should last about 3 to 4 days, and you can reheat it on the stove for best results.
Can I make this dish ahead of time?
Totally! You can prepare the stew a day in advance and let the flavors meld in the fridge. Just reheat it gently when you’re ready to serve.
What can I serve with chicken castanets?
This dish pairs nicely with steamed rice or crusty bread to soak up all that delicious sauce. A simple green salad on the side adds a nice crunch too.
What are some common mistakes to avoid?
One common mistake is not marinating the chicken long enough, which can lead to less flavor. Also, be careful not to overcook the vegetables; you want them tender but still vibrant.
Chicken Castanets
Ingredients
- 8 chicken thighs or 4 thighs and 4 drumsticks
- 2 tbsp Knorr or Maggi seasoning
- 3 tbsp vegetable oil plus more for sautéing
- 4 cloves garlic chopped
- 1 onion chopped
- 2 small Spanish chorizo (about 5 oz) sliced diagonally
- 1 carrot peeled and cut into rounds
- 6 oz small white mushrooms lightly rinsed and wiped dry, about 2 cups
- 2 cups chicken broth
- 16 grape tomatoes
- ½ tsp dried thyme optional
- 1 tbsp cornstarch dissolved in 2 tbsp water
Instructions
- Marinate chicken pieces in Knorr seasoning for at least an hour or overnight.
- Heat oil in a pan over medium heat. Fry the chicken in batches, until golden brown; set aside.
- Using a different pan or skillet, sauté garlic and onion in hot oil for 2-3 minutes or until onion has softened.
- Add chorizo, carrots and mushrooms; sauté for 2 minutes or until mushrooms turned brown.
- Add chicken broth and browned chicken. Bring to a boil, reduce heat, cover and let mixture simmer for 20-25 minutes or until chicken is cooked.
- Stir in tomatoes and dried thyme, if using. Give cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Season to taste by adding Knorr seasoning if needed.
- Serve with steamed rice and enjoy!
Nutrition
What brand of spanish chorizo did you use that I can find locally?
Sorry but I don’t remember the brand of the spanish chorizo I used in this recipe. I bought it from a local store here in Port Coquitlam, BC.