Arroz Caldong Paa ng Manok

Arroz Caldong Paa ng Manok made of sticky rice and chicken feet makes a great midday snack or dinner meal. Topped with green onions and fried garlic bits, this Filipino-style congee is hearty, tasty and the ultimate cold-weather comfort food.

Do you watch Walking Dead? The storylines, in my opinion, have gone downhill in recent seasons but the show is still gritty and wicked enough for us to keep following. I just love how it grabs the seat of my pants as it slaughters human and humanity to bare bones.

It’s mind-blowing, if you think about it, what we’ll sink into or what we’ll sink our teeth into when faced with survival. Take G, for instance. He’s squeamish about trying food outside of the typical pork chop, chicken breast or steak, but I am sure he’ll happily chow these chicken paws down if they were the last thing left to eat. 😂

Zombies aside, there are many reasons why chicken feet should be a staple ingredient in your kitchen. Considering these delectable gems bring so much amazing flavor, texture, and nutrients, they’re one of the best yet under-rated parts of the fowl!

Why cook with chicken feet

  • They’re relatively cheap at about $1 a pound.
  • They’re rich in collagen which adds tons of complex flavor to dishes as well as healthful nutrients for the body.
  • They’re easy to prep. Just snip off the nails and they’re ready to use in your favorite recipes.
  • They’re as fun to eat as they are tasty! You’ll love gnawing through the bones to get into the unbelievably tender tendon!
  • Cooking tips

  • With a knife, carefully trim the nails and any calluses from the paws.
  • As the feet take longer to tenderize than the rice, boil first with few pieces of ginger to give them a headstart as well as to rid of any extra protein or impurities. Discard this liquid and use a fresh batch of water when cooking the congee.
  • You can use regular rice or sticky rice (malagkit) for a thicker consistency.
  • The rice soup will thicken as it cools; add more water or broth to dilute to desired consistency when reheating.
  • How to Serve

    Like arroz caldo and other lugaw dishes, this congee makes a hearty and filling midday snack or dinner meal. Ladle into serving bowls and top with chopped green onions, fried garlic bits (or fried shallots), and drizzle with calamansi juice for the ultimate cold-weather comfort food!

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