Chicken Tamales

Tamales, or tamal in Spanish, are a traditional Mexican snack, made with steam-cooked corn filling wrapped in cornhusks, that the Spanish introduced to the Philippines. The variety found in Guam, known as tamales guiso is made with corn masa and wrapped in corn husks, and as with the Philippine tamales, are clear evidence of the influence of the galleon trade that occurred between the ports of Manila and Acapulco. The Filipinos modified the dish by using a mixture of finely ground rice, chicken, egg, that is then wrapped in banana leaves instead of cornhusks. Once boiled, the tamale is unwrapped and the sweet rice filling is spooned out and eaten. The cooked ground rice turns jellylike and has the sweet, subtle aroma of banana leaves. Although the process of making tamales is simple, it does take some practice to perfect the wrapping part. It’s important to double-wrap the filling and secure it properly so that it does not open during boiling.

Heat a skillet over high heat and add the uncooked rice. Lower the heat to medium and toast the rice until lightly browned, stirring constantly. Remove the rice and pound with a mortar and pestle, or use a food processor to grind it into a fine powder. If using rice flour, toast in the skillet until lightly browned. Set aside.
In a saucepan, simmer the ground rice, 2 cups (500 ml) of water, coconut milk, sugar, salt and pepper over low heat until the mixture thickens, stirring regularly.

Heat the chicken and annatto water in a separate saucepan over medium heat, stirring constantly for 5 minutes, or until the chicken becomes orange. Drain and set aside.

Cut each banana leaf into 10-inch (25-cm) squares. Soften each banana leaf square over an open flame or scald it for about 5 seconds with boiling water, then drain. The leaf will soften and makes wrapping easier.
Place a banana leaf, lighter side up, on a clean surface and place about 1 1/ 2 tablespoons of the rice mixture, a piece of chicken, 3 peanuts, and a slice of egg on top.

Fold the left and right sides of the leaf over the mixture, then fold the bottom and top of the leaf to form a square. Place the wrapped mixture in the center of another banana square. Fold it in the same way and tie it with kitchen twine. If using foil, wrap the mixture first in parchment paper and then in aluminum foil.
Pour the 10 cups (2.5 liters) of water into a stockpot and bring to a boil. Drop the tamales into the boiling water and cook over high heat for 30 minutes. Remove the tamales with a slotted spoon and let cool to room temperature.

Ingredients

2 cups (400 g) uncooked long grain rice (or rice flour)
2 cups (500 ml) water
One 13 1/2-oz (400-ml) can coconut milk
1 teaspoon brown sugar
1 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1 boneless, skinless chicken breast, cooked and sliced
1/2 cup (125 ml) annatto water
10 sheets 10-in (25-cm) squares banana leaves
1/4 cup (50 g) roasted peanuts
2 hard-boiled eggs, thinly sliced
Kitchen twine, for tying the tamales squares
10 cups (2.5 liters) water