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Chicken Feet Adobo
Filipino Friends Entrant

Chicken Feet Adobo

(9)
105Min
Easy
Adimo
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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1.5  kg
Chicken Feet
2  heads
Garlic
2  tsp
Black Peppercorn
6  tbsp
White Vinegar
1  pc
Bay Leaf
0.25  cup
Soy Sauce
2  tbsp
Brown Sugar
3  pcs
Hot Chili Peppers
2  cups
Water
2  tbsp
Vegetable Oil
1  sachet
MAGGI® Magic Sarap® 8g
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
650.14 kcal
Protein
51.02 g
Carbohydrates
16.97 g
Fats
41.63 g
Information per serving

Instruction

105 Minutes

  • Step1

    10 Min
    Combine chicken feet, garlic, peppercorn, vinegar, bay leaf soy sauce, sugar, siling labuyo and water.

  • Step2

    60 Min
    Simmer while covered for 45 minutes to 1 hour. Strain and set aside.

  • Step3

    15 Min
    Sauté chicken feet in oil until golden brown. Pour cooking liquid, season with MAGGI® Magic Sarap® and continue to simmer for another 10 minutes. Transfer on a serving plate and serve.
Chicken Feet Adobo

Step1 of 3

Combine chicken feet, garlic, peppercorn, vinegar, bay leaf soy sauce, sugar, siling labuyo and water.

Chicken Feet Adobo

Step2 of 3

Simmer while covered for 45 minutes to 1 hour. Strain and set aside.

Chicken Feet Adobo

Step3 of 3

Sauté chicken feet in oil until golden brown. Pour cooking liquid, season with MAGGI® Magic Sarap® and continue to simmer for another 10 minutes. Transfer on a serving plate and serve.

Recipe as PDF

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Discover more

  • Budget-friendly
  • Chicken
  • Dinner
  • Entrant
  • Filipino
  • Friends
  • Kid-friendly
  • Lactose-Free
  • Lactose-free
  • Lunch
  • Nuts / Peanuts-Free
  • Slow cooked
  • Source of protein
  • Source of protein
  • Stew
  • Treenut-Free

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