Filipino Chicken Feet Adobo (Adobong Adidas)

Chicken feet adobo is one of my favorite dishes. Preparing it takes a little extra time because you need to remove every nail, but the effort is worth it once the chicken feet are fully cooked.

When removing the nails from your chicken feet, I highly recommend using kitchen scissors instead of a knife and chopping board. Scissors make the job quicker, easier, and much safer.

I like my chicken feet extremely tender. So I usually pressure-cook chicken feet longer than most people do. I want the skin and meat to practically fall off the bones.

When eating them, I swallow one whole feet at a time, and I slowly chew and separate the tiny bones using my tongue before carefully spitting them out. It may not be the most elegant way to eat, but for me, that is the best way to enjoy perfectly tender chicken feet adobo.

Like most adobo dishes, I prefer my chicken feet adobo with a thick, rich sauce. I usually achieve this by simmering it uncovered until most of the liquid evaporates and the natural oil from the skin and fat begins to come out. When there is not enough oil, I add a little olive oil while the sauce continues to thicken.

Which I cannot do this with a manual pressure cooker.

The Reason Why I Bought the Electric Pressure Cooker

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Using the manual pressure cooker, I experimented with adding only enough water, which I believe would last until the chicken feet became tender. I did this twice, adding more water on the second try, but both times the chicken feet burned. A manual pressure cooker just releases a lot of steam, so the liquid can evaporate faster than expected. Because of this, I had no choice but to add more water, resulting in an adobo that has plenty of sauce or is almost like a soup.

That was when I discovered the electric pressure cooker. It cooks quietly and releases no steam at all while cooking. Its sensors automatically adjust the temperature and pressure as the food cooks. Now I can use only a small amount of liquid, including the soy sauce, vinegar, and water, without worrying that the sauce will dry out too quickly.

An electric pressure cooker works quietly and does not make the loud, hissing sounds commonly associated with traditional pressure cookers. No steam escapes while it is cooking because the pot remains tightly sealed. Once the cooking time you set is complete, it automatically switches off or changes to the keep-warm setting.

The only downside is that an electric pressure cooker may take longer than a manual pressure cooker. It does not cook as aggressively, so the chicken feet usually need more time to become extremely tender. As a general estimate, 30 minutes in a manual pressure cooker may take around 45 minutes in an electric pressure cooker.

Enough of my babbling, and let’s proceed with the recipe.

Filipino Chicken Feet Adobo (Adobong Adidas)

Filipino Chicken Feet Adobo, also known as Adobong Adidas, is cooked in soy sauce, vinegar, garlic, and spices until extremely tender. Using an electric pressure cooker helps soften the chicken feet while keeping enough liquid for a rich, thick, and savory adobo sauce.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Asian, Filipino

Ingredients Method Notes

Ingredients

  

• 2 lbs chicken feet cleaned and nails removed
• 6 cups water
• 1 tbsp cooking oil (recommended olive or avocado oil)
• 6 cloves garlic minced
• ½ cup soy sauce
• ⅓ cup cane vinegar or white vinegar
• 1 tsp whole black peppercorns
• ½ tsp ground black pepper

Optional Ingredients

• 2 tbsp brown sugar
• 3 pcs dried bay leaves
• 1 pic small red chili sliced
• 1/2 tsp msg (vetsin)

Instructions

 

1. Wash the chicken feet thoroughly under running water. Cut off the nails using kitchen scissors or a sharp knife, then remove any rough or yellow outer skin that may still be attached.
2. Heat the cooking oil in a clean pot over medium heat. Add the garlic and sauté until golden or until fragrant.
3. Add the chicken feet and cook and sear for about 3 minutes.
4. Add the water, soy sauce, and vinegar, whole peppercorns, dried bay leaves, and optional chili.
5. Bring the mixture to a gentle boil. Lower the heat, cover the pot, and simmer for 45-60 minutes, or until the chicken feet are tender. Stir carefully every 10 minutes and add more water when the sauce becomes dry before the chicken feet are fully cooked.
If using a manual pressure cooker, set it for 30 minutes, and if using an electric pressure cooker, set it for 45 minutes.
If using an electric pressure cooker, use only 1 cup of water; add more if you want more sauce.
6. Try the chicken feet. If they're not tender yet the way you like, cook them again for 10 minutes in a manual pressure cooker (add water if needed) or 15 minutes in an electric pressure cooker.
7. Once the chicken feet are tender, add the brown sugar and vetsin.

   Stir gently to prevent the skin and meat from separating from the bones.

   Continue simmering uncovered for 8–12 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken feet.
8. Taste the sauce and adjust with soy sauce, sugar, or vinegar as needed.

Notes

Cooking Tips

For softer chicken feet, simmer them longer over low heat rather than using high heat. The collagen released while cooking naturally thickens the adobo sauce.

Handle the chicken feet gently once they become tender because the skin can easily separate from the bones.

For a spicy version, add two or three chilies. For a sweeter, stickier sauce, add another tablespoon of brown sugar and simmer uncovered for a few additional minutes.