Lima Street Food, Peru. Grilling Chicken Feet Patas de Pollo a la Parrilla

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Clean chicken feet thoroughly under cold water.

Remove any nails from the chicken feet using kitchen scissors.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until fragrant, about 2-3 minutes.

Stir in diced bell pepper and tomato; cook until softened, about 4-5 minutes.

Add chicken feet to the pot and stir to coat with the vegetable mixture.

Pour in chicken broth and bring to a simmer.

Season with bay leaves, black pepper, salt, and cumin; stir well.

Cover and cook on low heat for about 1.5 to 2 hours, until chicken feet are tender.

Add chopped carrots and potatoes; continue cooking for another 30 minutes.

Stir in peas and chopped cilantro; cook for an additional 5 minutes.

Remove from heat and squeeze fresh lime juice over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level: