Compollito

alexandra romero
Compollito is our football version of esquites with chicken feet! This recipe is a street classic from CDMX, which can be enjoyed as a snack while watching football or for a family gathering, don't miss out on trying it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 cups butter
  • 1/2 cups onion, finely chopped
  • 2 teaspoons garlic, finely chopped
  • 1/2 kilos chicken feets
  • 3 cups ear corn, de-shelled
  • 6 árbol chiles, seedless
  • 1 liter water, to cook the esquites
  • salt
  • 2 hojas santas, dry
  • mayonnaise, to serve the esquites
  • queso fresco, to serve the esquites
  • chile powder, to serve the esquites
  • lime, to accompany
Preparation
10 mins
30 mins
Low
  • Melt the butter in a pot over medium heat, then add the onion, garlic, and chicken feet until browned. Then, pour in the water and cook for another 10 minutes. Remove from the pot when the liquid has reduced and reserve the leftover broth.
  • Add the corn and the árbol chili and cook for 5 minutes. Pour in the water or the broth from cooking the chicken feet and salt, return the cooked chicken feet and the hoja santa, then cook for another 20 minutes. Set aside.
  • Serve the esquites with chicken feet in a pot or cup, and garnish with chicken feet, mayonnaise, fresh cheese, chili powder, and lime. Enjoy this compollito!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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