Chicken Feet Adobo
This Chicken Feet Adobo recipe transforms a humble ingredient into a deeply savory Filipino classic. Simmered until tender with hearty potatoes and fresh chilies, it creates a rich, flavorful sauce with a gentle kick of heat that delivers maximum comfort on a budget.
Equipment
- medium to large pot
- tongs or slotted spoon
- knife and chopping board
- measuring cups and spoons
- bowl
Ingredients
- 500g chicken feet cleaned
- 2 medium potatoes (about 250g) peeled & cut into chunks
- 5 cloves garlic minced
- 1 medium onion chopped
- ½ cup soy sauce
- 2 tbsp vinegar
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 ½ cups water
- 1 tsp whole peppercorns
- 2 to 3 long green chili peppers (siling haba)
- 1 red chili or more if you like it spicy
- salt & pepper to taste
- 3 tbsp oil
Instructions
- Prepare the chicken feet. Trim the nails and rinse the chicken feet thoroughly. Boil for 5 minutes to remove impurities, then drain and set aside.
- Fry the chicken feet. Heat 3 tablespoons oil in a pot over medium heat. Fry the chicken feet until lightly browned, then remove and set aside. This step adds deeper flavor to the dish.
- Sauté aromatics. In the same pot, heat 2 tablespoons oil. Sauté garlic and onion until fragrant and soft.
- Simmer the adobo. Add fried chicken feet, soy sauce, water, whole peppercorns, sugar, and potatoes. Bring to a boil, then lower heat and simmer for 20–30 minutes until chicken feet and potatoes are tender. Add water if needed.
- Add vinegar. Pour in vinegar but do not stir. Let it cook for 5 minutes uncovered to mellow the sharpness.
- Final touches. Stir everything together. Add oyster sauce, long green chilies, and red chili. Season with salt and pepper. Simmer 2–3 more minutes until the flavors combine.
- Serve & enjoy. Transfer to a plate and serve hot with steamed rice or as pulutan.