Yield: 4 - 6 Servings
Chicken Feet - 1 lb
Water - 4 cups + more
Salt - 1 tbsp + 1 tsp
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - 1 tsp or to taste (finely chopped)
Chadon Beni/Culantro - 1/3 cup (finely chopped)
Onion - 1/2 cup (thinly sliced)
Cucumber - 1/2 cup (thinly sliced)
Lime Juice - 1/4 cup or to taste
Remove toes from feet.
Crack the leg bone to allow feet to cook faster.
Bring water to a boil.
Add 1 tbsp of salt and chicken feet.
Cover and allow to cook until tender (about 25 to 40 minutes depending on the age of the chicken).
Once tender, strain and wash under cold water to stop the cooking process.
Place chicken feet in a bowl and stir in garlic, pepper, chadon beni and remaining salt.
Stir in onion and cucumber.
Add enough water to cover feet mixture.
Stir in lime juice.
Taste for salt and lime juice and add more if needed.
Place in a sealed container and let marinate for 4 to 6 hours or overnight before serving, for maximum flavor!