Peruvian Chicken and Rice Tamale: A Flavorful Delight

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) boneless, skinless chicken thighs 1 lb (450g) boneless, skinless chicken thighs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• 4 banana leaves, cut into 8x8 inch squares 4 banana leaves, cut into 8x8 inch squares

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the rice, chicken broth, onion, garlic, cumin, paprika, and dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
2. 2.
   In a separate pot, place the chicken thighs and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through. Remove the chicken from the pot and shred it into small pieces.
3. 3.
   In a large mixing bowl, combine the shredded chicken, cooked rice, vegetable oil, lime juice, and cilantro. Season with salt and pepper to taste.
4. 4.
   Take a square of banana leaf and place a spoonful of the chicken and rice mixture in the center. Fold the banana leaf over the filling to form a rectangular package. Secure the edges with toothpicks or kitchen twine.
5. 5.
   Repeat the process with the remaining banana leaves and filling.
6. 6.
   Place the wrapped tamales in a steamer basket and steam for 45 minutes to 1 hour, or until the tamales are firm and cooked through.
7. 7.
   Remove the tamales from the steamer and let them cool slightly before serving. Remove the toothpicks or twine before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat or skin before boiling and shredding the chicken.
• Banana leaves — Before using, rinse the banana leaves with warm water to remove any dirt or debris. You can also briefly heat them over an open flame to make them more pliable.

Tips & Tricks

• If you can't find banana leaves, you can use corn husks as a substitute.
• Serve the tamales with a side of salsa criolla, a traditional Peruvian onion and tomato salsa, for an extra burst of flavor.
• To add a spicy kick, you can include a small amount of aji amarillo paste or chopped jalapenos to the chicken and rice mixture.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.
• For a vegetarian version, you can replace the chicken with sautéed vegetables or tofu.

Serving advice

Serve the Peruvian Chicken and Rice Tamales hot, directly from the steamer. Remove the banana leaf wrapping before serving. Accompany the tamales with a side of salsa criolla and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the tamales on a platter, garnished with fresh cilantro leaves. The vibrant green of the cilantro will contrast beautifully with the golden color of the tamales. Serve with colorful side dishes to create an eye-catching presentation.