Salvadoran chicken tamales
Salvadoran chicken tamales
Rating: (1 rated)
Recipe Yield: Total time: 5 hours | Makes 3½ to 5 dozen tamales
1 whole (3-pound) chicken, plus 4 chicken breasts (about 2 pounds) 4 teaspoons salt Lemon, halved 1 head garlic, halved crosswise 1 tablespoon black pepper 1 tablespoon ground cumin 1/4 teaspoon dried oregano leaves 2 green bell peppers, coarsely chopped 1 bunch cilantro 1 bay leaf 4 stalks celery Powdered chicken bouillon, preferably Knorr tomato bouillon with chicken flavor

Step 1 Sprinkle the whole chicken and breasts evenly with the salt. Squeeze the lemon over, rubbing the juice and salt into the chicken.

Step 2 Place the chicken in a large stock pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to a simmer and skim any foam that accumulates on the surface of the water.

Step 3Continue to cook for 5 minutes, skimming any additional foam, then add the halved garlic, pepper, cumin, oregano, bell peppers, cilantro, bay leaf and celery. Taste the broth, and add 2 tablespoons bouillon, or to taste.

Step 4Simmer the chicken for 20 to 25 minutes, adding water to keep the chicken submerged by 2 inches. The chicken may not be fully cooked (it will continue to cook in a sauce later in the recipe). Remove the chicken and strain the broth, discarding the spices and solids. Set the chicken aside until cool enough to handle, and save the broth (you should have at least 12 to 14 cups broth).

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