Tamales

Ingredients

• 1/2 lbs chicken
• salt and pepper to taste
• 1 cup chicken broth (reserved from cooking chicken)
• 1 tbsp canola oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 4 cups coconut milk
• 1 cup chicken broth (reserved from the chicken)
• 2 1/4 cups rice flour
• 1 tbsp atsuete powder, diluted in 1 tbsp water
• 1 tbsp peanut butter
• 3 hard-boiled eggs (optional)

Directions

1. In a saucepan over medium heat add chicken and enough water to cover it
2. Bring to boil, skimming scum that may float on top, when broth is clear, season with the salt and pepper to taste
3. Lower heat. cover and simmer for about 15-20 minutes or until chicken is cooked through
4. Drain chicken, reserving about 1 cup of the broth, allow chicken to cool to touch, then flake
5. In a wide pan ove the medium, heat oil
6. Add coconut milk and broth and bring to a gentle boil
7. Slowly add rice flour, whisking vigorously
8. Keep on cooking, remebering to stir regularly, for about 3-5 minutes or until smooth it should resemble a thick paste
9. Seperate 2/3 of the mixture into one bowl and the remaining 1/3 to another bowl
10. To the 1/3 mixture add, the dissolved annato and peanut butter, stir until while combined and evenly colored
11. Scoop about 2 tbsp of the plain mixture on a piece aluminum foil, scoop 1 tbsp of the colored mixture and spread across the top

Notes