Arroz Caldong Paa ng Manok

Arroz Caldong Paa ng Manok made of sticky rice and chicken feet makes a great midday snack or dinner meal. Topped with green onions and fried garlic bits, this Filipino-style congee is hearty, tasty and the ultimate cold-weather comfort food.

Do you watch Walking Dead? The storylines, in my opinion, have gone downhill in recent seasons but the show is still gritty and wicked enough for us to keep following. I just love how it grabs the seat of my pants as it slaughters human and humanity to bare bones.

It’s mind-blowing, if you think about it, what we’ll sink into or what we’ll sink our teeth into when faced with survival. Take G, for instance. He’s squeamish about trying food outside of the typical pork chop, chicken breast or steak, but I am sure he’ll happily chow these chicken paws down if they were the last thing left to eat. 😂

Zombies aside, there are many reasons why chicken feet should be a staple ingredient in your kitchen. Considering these delectable gems bring so much amazing flavor, texture, and nutrients, they’re one of the best yet under-rated parts of the fowl!

Why Cook with Chicken Feet

• They’re relatively cheap at about $1 a pound.
• They’re rich in collagen which adds tons of complex flavor to dishes as well as healthful nutrients for the body.
• They’re easy to prep. Just snip off the nails and they’re ready to use in your favorite recipes.
• They’re as fun to eat as they are tasty! You’ll love gnawing through the bones to get into the unbelievably tender tendon!

Tips on How to Make Arroz Caldo with Chicken Feet

• With a knife, carefully trim the nails and any calluses from the paws.
• As the feet take longer to tenderize than the rice, boil first with few pieces of ginger to give them a headstart as well as to rid of any extra protein or impurities. Discard this liquid and use a fresh batch of water when cooking the congee.
• You can use regular rice or sticky rice (malagkit) for a thicker consistency.
• The rice soup will thicken as it cools; add more water or broth to dilute to desired consistency when reheating.

How to Serve Arroz Caldong Paa ng Manok

Like arroz caldo and other lugaw dishes, this congee makes a hearty and filling midday snack or dinner meal. Ladle into serving bowls and top with chopped green onions, fried garlic bits (or fried shallots), and drizzle with calamansi juice for the ultimate cold-weather comfort food!

More Congee Recipes:

• Pancit Goto
• Goto
• Lugaw at Tokwa
• Chicken Rice Congee

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5 from 1 vote

Arroz Caldong Paa ng Manok (Congee with Chicken Feet)

Arroz Caldong Paa ng Manok made of sticky rice and chicken feet makes a great midday snack or dinner meal. Topped with green onions and fried garlic bits, this Filipino-style is congee hearty, tasty and the ultimate cold-weather comfort food.

Prep Time15 mins

Cook Time1 hr 5 mins

Total Time1 hr 20 mins

Course: Main Entree

Cuisine: Filipino

Keyword: Arroz Caldong Paa ng Manok

Servings: 8 Servings

Author: Lalaine Manalo

Ingredients

• 2 pounds chicken feet
• water
• 1 thumb-size ginger, pounded
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 4 tablespoons ginger, peeled and julienned
• 1 tablespoon fish sauce
• 1 cup uncooked glutinous rice (malagkit)
• 1 chicken bouillon cube
• salt and pepper to taste
• green onions, chopped
• fried garlic bits
• calamansi or lemon, cut into wedges

For the Fried Garlic Bits

• 1 head garlic, peeled and minced
• 1/2 cup oil

Instructions

• Rub chicken feet with salt, rinse, and drain well. Using a knife or kitchen shears, cut ends to remove nails.
• In a pot over medium heat, bring about 6 cups of water to a boil. Add chicken feet and pounded ginger. Cook, skimming any scum that floats on top. for about 20 to 25 minutes or until chicken feet are tender. 
• Drain and rinse chicken feet with cold water. Discard liquid.
• In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened. 
• Add chicken feet and cook, occasionally stirring, for about 2 to 3 minutes. Add fish sauce and cook for 1 to 2 minutes. 
• Add rice and cook, stirring regularly, for about 1 to 2 minutes. 
• Add about 10 cups of water and bring to a boil, removing scum that may float on the top.
• Add bouillon cubes and stir until dissolved. 
• Lower heat, cover, and simmer, stirring occasionally and adding additional water in 1/2 cup increments if needed, for about 30 to 40 minutes or until rice is softened, congee has thickened to desired consistency, and chicken feet are tender. 
• Season with salt and pepper to taste.
• Ladle into serving bowls and top with green onions, fried garlic bits, and drizzle with calamansi juice as desired. Serve hot.

For the Fried Garlic Bits

• In a pan over low heat, heat oil. Add garlic and cook, stirring occasionally, until golden brown. 
• Using a slotted spoon, remove garlic from oil and drain on paper towels.

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