INGREDIENTS:
- ½ lbs chicken
- 2 & ¼ cups rice flour
- 3 hardboiled eggs, peeled and quartered
- 4 cups coconut milk
- 1 cup chicken broth (reserved from cooking the chicken)
- 1 tbsp smooth peanut butter
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 tbsp atsuete powder, diluted in 1 tablespoon water
- 1 tbsp cooking oil
- salt and pepper, to taste
For the Cover:
- 12 pcs (8 x 8 inches) banana leaves
- “thread” of banana leaves or kitchen twine
HOW TO COOK:
- Add chicken in a saucepan and cover with enough water. Cook over medium heat and bring to a boil (skim scum that may float on top).
- When broth has cleared, season with salt and pepper to taste.
- Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through.
- Drain the chicken (reserve about 1 cup of the broth).
- Allow chicken to cool then flake when cool enough to touch.
- In a pan over medium heat, heat the oil.
- Add the onions and garlic and cook until softened.
- Add coconut milk and the chicken broth and bring to a gentle boil.
- Slowly add the rice flour, whisking vigorously to prevent lumps.
- Cook, stirring regularly, for about 2 to 3 minutes or until smooth and resembling a thick paste.
- Separate ⅔ of the mixture into one bowl (plain mixture) and the remaining ⅓ to another bowl.
- Add the dissolved annatto and the peanut butter to the bowl of ⅓ mixture.
- Stir until well combined and evenly colored (colored mixture).
- Wash banana leaves and with a paper towel, wipe down any grit or dirt.
- Briefly pass through gas flames or soak for a few minutes in hot water until softened and more pliable.
- Scoop about 2 tablespoons of plain mixture on banana leaf and spread to about 3- inches wide.
- Scoop about 1 tablespoon of the colored mixture onto plain mixture and spread across top.
- Top with eggs and flaked chicken.
- Fold banana leaves over tamale mixture to fully enclose.
- Tie with kitchen twine to secure.
- Arrange prepared tamales on steamer basket and steam for about 20 to 30 minutes or until cooked.
- Alternatively, arrange tamales in a pot and add enough water to cover. Over medium heat, boil for about 20 to 30 minutes.
- Gently remove tamales from heat and let stand for 1 or 2 minutes to set a little.
- Serve hot or cold. Enjoy!
IMAGE: foodtree.info
