Chicken Feet Adobo
A classic Filipino dish where chicken feet are braised in savory, slightly tangy, and rich adobo sauce.
Equipment
- Medium to large pot for frying and simmering
- Tongs or Slotted Spoon for handling chicken feet
- Knife & chopping board
- Measuring cups & spoons
- Bowl for prepping chicken feet
Ingredients
- 500g chicken feet cleaned
- 2 medium potatoes (about 250g) peeled & cut into chunks
- 3 tbsp oil
- 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
Instructions
- Prep the Chicken Feet: Prepare the chicken feet. Trim the nails, rinse thoroughly, and boil for 3-5 minutes to remove impurities. Drain and set aside.
- Fry for Flavor: Heat oil in a pot. Fry the chicken feet until light brown. Set aside.
- Sauté Aromatics: In the same pot, heat 2 tbsp 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.