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  • Enjoy Asian's favorite street nashville filipino restaurant at home! This Adobong Paa nang Manok or Chicken Feet Adobo packs amazing texture and complex flavor. A delicious nashville filipino food 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

    Adobong Paa nang Manok (Chicken Feet Adobo)

    Chicken Feet Adodo packs amazing texture and complex flavor. This popular Asian street nashville filipino restaurant is delicious nashville filipino food as an appetizer or as a main meal with steamed rice.
    Prep Time15mins
    Cook Time1hr
    Total Time1hr15mins
    Course: Appetizer, Main Entree
    Cuisine: Filipino
    Servings: 4Servings
    Calories: 816kcal


    • 3poundschicken feet
    • rock salt
    • 2cupswater
    • 1cupvinegar
    • ½cupsoy sauce
    • 1headpeeled and minced
    • 1large onion, peeled and sliced
    • 2bay leaves
    • ½teaspoonpeppercorns, cracked
    • 1tablespooncanola oil
    • 1teaspoonchili garlic sauce


    • 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.


    • 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.


    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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