Jamaican Mannish Water/Goat head Soup
Jamaican potato salad recipe

Brown stew chicken feet Jamaican style

brown stew chicken foot

Brown stewed chicken foot (feet) has been one of Jamaica's iconic recipe. Most Jamaican served the browned stewed chicken foot with cooked rice or cooked dumplings, yam, green bananas, etc. I rather it with sliced bread.  We are in the soup season, I know you will enjoy "chicken foot soup''

Chicken foot is also curried or used to make a soup


12 chicken foot (feet)
1 1/2 tsp. food browning
Salt to taste
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. Maggie chicken seasoning
1 tsp. Maggie all-purpose
Few slices of hot pepper
1 small ripe tomato, sliced
1 small onion, sliced
2 cloves garlic, crushed
1 tsp. vegetable oil
2 cups water
2 tbsp. ketchup (optional)

1. Cut the nails from the chicken feet. If you want, you can chop each chicken foot into halves-I did not,I like mine whole. However, most Jamaicans do.

2. Wash chicken feet with lemon or lime water. Drain.

3. In a bowl, season chicken feet with all the condiments, cover and marinate for at least 20 minutes (optional)

4. Put a Dutch pot on high heat and add the oil.

5. Add the seasoned chicken feet before the oil becomes hot (If you put the chicken feet into the hot oil, it will pop, and you might get burn by the hot oil.)

6. Stir and add the 2 cups of water. Cover pot and cook chicken feet until tender. The 2 cups of water are enough to cook the chicken feet

7. When the water reduces, add more salt if needed and add the ketchup.

8. Lower heat and allow chicken feet to simmer until the gravy thickens. Remove from heat and serve.


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