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.
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!
Tips on How to Make Arroz Caldo with Chicken Feet
- 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 Arroz Caldong Paa ng Manok
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!
More Congee Recipes:
- Pancit Goto
- Lugaw at Tokwa
- Chicken Rice Congee
Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. Next goes the chicken pieces. Make sure to cook the chicken until the outer parts turn light brown in color.
I like to infuse the dish with flavors at the start. This is the reason why I also add a bit of fish sauce into it in the early stages. Add the rice afterwards and pour-in water. The amount of water will depend on the consistency of the dish. Make sure to stir every few minutes while cooking until the desired consistency is achieved.
Boiled eggs are regular components. I add these during the last steps of the cooking process. You can also add it later when you are about to serve the dish.
Topping some toasted garlic on your arroz caldo is highly recommended before serving. You will need the following: 1/2 cup garlic, minced and 1/2 cup cooking oil.
Pour the oil in a pan then turn on the stove
Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)
Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)
Drain the oil and place in a bowl with paper towel or tissue
Use when needed
Try this Arroz Caldo Recipe. Let me know what you think.