Name: Compollito
Prep time: 40 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.