Brown Stew chicken foot.

original blog post: https://greedygirlcooks.blogspot.com/2018/10/battle-of-chicken-foot.html

Ingredients

To season

3-4 lb chicken foot

½ teaspoon Black pepper

2 teaspoon ground Allspice

1 tablespoon Onion powder

1 tablespoon thyme

1 tablespoon smoked Paprika

2 teaspoon salt (more or less to taste)

For the stew

3 tablespoon oil

1 sliced red pepper

1 sliced green pepper

1 sliced onion

½ scotch bonnet pepper

1 crushed garlic clove

¼ cup scallion

2 sprig thyme

2 ½ cups water (or just enough to almost cover the feet)

2 teaspoon honey

Salt to taste

Instructions

• Wash the chicken feet thoroughly removing any discolored parts and discarding the toenails
• Pat dry and season with black pepper, allspice, onion powder, thyme, smoked paprika, and salt
• Let this marinate overnight in the refrigerator
• In a pot heat the oil on a medium heat brown the chicken feet until they are no longer white, they will take on a slight golden-brown color and the skin will be noticeably different from the skin that is not browned,
• Repeat until all are browned, then add them all to the pot, along with the garlic, hot pepper, scallion, thyme, half the red pepper, half the green pepper, and half the onion.
• Mix together in the pot and allow the veggies to start to soften for about 5 to 8 minutes
• Add the water and cover on the medium-low heat. Allow the chicken feet to become completely fork tender
• This takes about 1 to 1.5 hours
• Periodically check in the chicken feet to stir making sure the liquid does not evaporate too fast and the chicken is not sticking to the bottom of the pot
• If it is, add more water in ½ cup increments
• When the chicken is almost finished, add the honey, the rest of the green and red peppers and salt if necessary.
• Chicken feet lends to a sticky gelatinous gravy almost like cow feet. It should be very rich and silky, the skin and what little meat would be falling off the bones.
• Serve with white rice or rice and peas