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Home » Recipe Index » Meat and Poultry » Adobong Paa nang Manok (Chicken Feet Adobo)

Adobong Paa nang Manok (Chicken Feet Adobo)

Published: Nov 22, 2020 · Modified: Nov 23, 2020 by Lalaine Manalo · This post may contain affiliate links

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Enjoy Asian's favorite street food at home! This Adobong Paa nang Manok or Chicken Feet Adobo packs amazing texture and complex flavor. A delicious delicacy to enjoy on its own as an appetizer or a main dish with piping-hot steamed rice.

Adobong Paa nang Manok in a blue-green serving bowl with a bowl of steamed rice on the side
Chicken Feet Adobo

Like tongue, blood, and offal, chicken paws are, understandably, an acquired taste.  Gnawing on feet is definitely difficult to get past. Nails, calluses, walking on muddy fields...ewww, right?

But believe me, once you get over the cringe factor, you'll agree that they're probably the best part of the chicken. Prepared and cooked right, chicken feet are the most delectable morsel that walked (pun intended) the earth!

They're not especially meaty, but they bring complex flavor and are rich in good-for-you gelatin!

uncooked chicken feet in a bowl with bowls of soy sauce, garlic, and vinegar on the side

Preparing chicken feet

The chicken paws sold in the U.S. are usually cleaned off their hard, outer skin so there's no peeling needed. However, make sure to follow the preparation below to improve the dining experience!

  • Using a sharp knife or kitchen scissors, trim the nails and discard.
  • Check the soft pads of the feet and cut off any dark, callused areas with a knife.
  • Scrub well with rock salt and rinse well.
  • The paws can be prepared ahead of time and will keep well in the freezer for up to 6 months. Store in an airtight container or resealable bag.

chicken paws in a pot of soy sauce, vinegar, minced garlic, and chopped onions

Cooking steps

  • Boil the chicken feet first for about 5 minutes and then drain well to remove any excess protein and impurities.
  • Simmer in vinegar, soy sauce, and aromatics until tenderize and infuse flavor.
  • Braise in the reserved liquid until sauce is thick and reduced.
  • Add chili garlic sauce for a hint of spice.

chicken feet adobo on white plate with steamed rice

How to serve

  • Enjoy this adobong paa nang manok as an appetizer with your favorite party drinks or as a main dish with steamed rice.
  • Allow leftovers to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days; the sauce will congeal when chilled due to the gelatin content from the bones.
  • Reheat in a saucepot over medium-low heat or in the microwave at 2 to 3-minute intervals until completely warmed through.

Related Recipes

  • Arroz Caldong Paa ng Manok
Adobong Paa nang Manok in a blue-green serving bowl with a bowl of steamed rice on the side
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Adobong Paa nang Manok (Chicken Feet Adobo)

Chicken Feet Adodo packs amazing texture and complex flavor. This popular Asian street food is delicious as an appetizer or as a main meal with steamed rice.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 816kcal
Author: Lalaine Manalo

Ingredients

  • 3 pounds chicken feet
  • rock salt
  • 2 cups water
  • 1 cup vinegar
  • ½ cup soy sauce
  • 1 head peeled and minced
  • 1 large onion, peeled and sliced
  • 2 bay leaves
  • ½ teaspoon peppercorns, cracked
  • 1 tablespoon canola oil
  • 1 teaspoon chili garlic sauce

Instructions

  • Trim chicken feet of nails and any dark, callused areas. Scrub well with salt, rinse in cold water, and drain well.
  • In a large pot, bring about 2 liters of water to a boil. Add chicken feet and cook for about 5 minutes. Drain well, discarding liquid.
  • In a pot, combine chicken feet, 2 cups, water, vinegar, soy sauce, garlic, onions, peppercorns, and bay leaves,
  • Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover, and continue to cook until skin of feet begins to break and liquid is reduced.
  • Remove from heat and drain, reserving liquid.
  • In a wide pan over medium heat, heat oil. Add the chicken feet including aromatics and cook, stirring regularly, for about 3 to 5 minutes until lightly browned.
  • Add reserved liquid and bring to a boil. Lower heat, cover, and simmer until very tender (skin will begin to peel off from bones) and sauce is reduced.
  • Add chili garlic sauce and season with salt to taste. Serve hot.

Notes

  • Parboil the chicken feet first to remove any excess protein and impurities.
  • Add chili garlic sauce for a hint of spice. You can substitute minced Thai chili peppers.
  • The sauce will congeal when cold due to the gelatin content from the bones.

Nutrition

Calories: 816kcal | Carbohydrates: 8g | Protein: 70g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 286mg | Sodium: 1919mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 4mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Babes says

    January 01, 2018 at 11:01 pm

    That was plenty of reserved liquid. Lahat ba gagamitin ?

    Reply
  2. cathy says

    July 08, 2013 at 12:31 am

    i love to cook , I will try this hoping will turn out delicious

    Reply
    • Lalaine says

      July 14, 2013 at 12:11 pm

      I hope it works for you, too. Thanks for the visit.

      Reply
    • cristian says

      June 18, 2015 at 12:10 am

      ang sarap

      Reply

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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