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Arroz con Pollo Tamales
Tamales by Mark Miller, Stephan Pyles and John Sedlar,
Wiley Publishers, 2003
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- Masa
Seca Tamale Dough
- 2 Tablespoons vegetable oil
- 1 small yellow onion, diced
- 3 Tablespoons minced garlic
- 5 scallions cut into ½ inch slices
- 1 red bell pepper, roasted, deveined, seeded, and julienned
- 1 green bell pepper, roasted, deveined, seeded and julienned
- Salt and white pepper, to taste
- 1 cup white rice
- 6 red Serrano chilies, seeded and minced
- 2 cups chicken stock or low-sodium canned chicken broth
- 1 teaspoon saffron threads
- 3 Tablespoons capers, drained
- ¼ cup whole green olives, drained
- ¼ cup whole Kalamata olives, drained
- 6 ounces canned garbanzos (chickpeas), drained
- 6 6-ounce boneless chicken breasts
- Olive oil, for brushing
- 6 large dried cornhusks, soaked in warm water for 30
minutes
Method:
Preheat the oven to 375 degrees Fahrenheit.
Heat the olive oil in a large cast iron skillet or an oven
proof sauté pan. Add the onion and sauté over
medium heat for 5 minutes. Add the garlic, white part of the
scallions, and bell peppers and sauté until the peppers
are tender but firm, about 5 minutes. Season the mixture with
salt and white pepper to taste. Add the rice and cook, stirring
constantly, for about 10 minutes. Add the chilies, chicken
stock, saffron, capers, olives, and garbanzos and stir to
thoroughly combine. Season the chicken with salt and white
pepper and add to the skillet, submerging the chicken in the
liquid. Cover the skillet with a lid or foil and transfer
it to the oven. Cook until the rice is tender, 40 to 50 minutes.
Cut 6 square pieces of plastic wrap measuring 6 inches by
6 inches each. Lay out each piece on a flat work surface and
brush with olive oil. Divide the tamale mixture evenly among
them and mold into a rectangular shape. Fold two of the sides
of the plastic wrap over, and then fold over the other two
sides to form into a tight envelope package. Repeat for the
remaining tamales.
Fill the bottom of a steamer or saucepan fitted with a strainer
or vegetable basket with 2 to 3 inches of water. Bring the
water to a boil and place the tamales in the steamer. Cover
tightly with a lid or foil, making sure very little if any
steam escapes during cooking. Steam the tamales for about
15 minutes over lightly boiling water until firm, adding more
boiling water if needed.
Drain the cornhusks and shake dry. Lay out each husk in the
center of a large serving dish. Unwrap the tamales and place
in the center of each husk. Place a chicken breast leaning
on the side of each tamale and spoon the rice mixture over
the chicken. Sprinkle with the green part of the scallions.
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