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
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