Chicken Feet Adobo is a beloved comfort dish—rich, sticky, and packed with flavor when done right. I’ll walk you through it step by step with clear descriptions, so it comes out tender and delicious, not gamey.
Chicken Feet Adobo (Filipino-Style)
What makes this dish special
Chicken feet absorb flavor extremely well. Slow simmering turns the skin and tendons soft, gelatinous, and savory, while adobo’s vinegar–soy sauce combo keeps it balanced.
🧾 Ingredients
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2 lbs chicken feet
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½ cup soy sauce
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⅓ cup cane vinegar or white vinegar
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1 cup water
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1 whole garlic head, crushed
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2 bay leaves
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1 teaspoon whole black peppercorns (or ½ tsp ground)
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1 tablespoon sugar (optional, balances acidity)
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2 tablespoons cooking oil
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Optional:
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1 small onion, sliced
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1–2 dried chili peppers (for heat)
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🔪 Step-by-Step Directions (With Description)
Step 1: Clean the chicken feet thoroughly
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Cut off the nails/claws
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Wash well under running water
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Optional but recommended: blanch in boiling water for 5 minutes, then rinse
Why this matters:
This removes odor and impurities, giving you a cleaner-tasting dish.
Step 2: Marinate
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In a bowl, combine:
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Chicken feet
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Soy sauce
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Garlic
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Peppercorns
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Marinate for 30 minutes to 1 hour
Why this matters:
Chicken feet don’t have much meat, so early seasoning is key.
Step 3: Sauté for depth of flavor
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Heat oil in a pot over medium heat
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Add onion (if using) and sauté until soft
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Add marinated chicken feet (reserve marinade)
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Sauté 5–7 minutes until lightly browned
Why this matters:
Sautéing builds flavor and removes excess moisture.
Step 4: Simmer
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Add:
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Reserved marinade
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Vinegar (do NOT stir yet)
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Water
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Bay leaves
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Sugar (if using)
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Bring to a boil, then do not stir for 2–3 minutes
Why this matters:
Letting vinegar cook before stirring prevents bitterness.
Step 5: Slow cook until tender
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Lower heat, cover, and simmer 45–60 minutes
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Stir occasionally after the first 10 minutes
What’s happening:
Collagen breaks down, making the feet tender and slightly sticky.
Step 6: Reduce the sauce
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Uncover and simmer 10–15 minutes until sauce thickens
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Taste and adjust salt or vinegar
Goal:
Glossy, flavorful sauce clinging to the chicken feet.
🍽 Serving Tips
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Best served hot with steamed rice 🍚
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Popular as pulutan (finger food with drinks)
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Garnish with chopped green onions or fried garlic
🔥 Optional Variations
Crispy Adobo Chicken Feet
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After simmering, deep-fry until golden
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Toss back into reduced adobo sauce
Spicy Version
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Add chili peppers or chili oil
Adobo sa Gata
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Add ½ cup coconut milk near the end
⚠️ Pro Tips
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Don’t rush cooking—tough feet = undercooked
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Sauce thickens more as it cools
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Even better the next day