ARROZ CON POLLO TAMALES
Source: Tamales by Mark Miller, Stephan Pyles and John Sedlar, Wiley Publishers, 2003
Yield: 6 Servings

Masa Seca Tamale Dough (recipe follows)
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
1/4 cup whole green olives, drained
1/4 cup whole Kalamata olives, drained
6 ounces canned garbanzos (chickpeas), drained
6 (6-ounce each) boneless chicken breasts
Olive oil, for brushing
6 large dried cornhusks, soaked in warm water for 30 minutes

Preheat the oven to 375 degrees Fahrenheit.

Heat the olive oil in a large cast iron skillet or an oven proof saute pan. Add the onion and saute over medium heat for 5 minutes.

Add the garlic, white part of the scallions, and bell peppers and saute 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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MASA SECA TAMALE DOUGH
Source: Tamales by Mark Miller, Stephan Pyles and John Sedlar, Wiley Publishers, 2003

1 3/4 cups masa harina (corn flour)
1 1/4 cups hot water
10 Tablespoons chilled vegetable shortening (such as Crisco)
1 1/2 teaspoons Kosher salt
1 teaspoon baking powder
1/4 cup cold chicken stock or canned low-sodium chicken broth

Place the corn flour in the bowl of an electric mixer fitted with a paddle attachment. On low speed, add the water in a slow, steady stream until the dough forms a ball. Continue mixing on medium speed for 5 minutes, then transfer to a clean bowl. Cover and refrigerate for 1 hour.

Return the corn dough to the electric mixer and beat for 5 minutes on high speed. While beating, slowly add the cold shortening 2 Tablespoons at a time. Continue mixing for 5 more minutes, until the dough is smooth and light. Stop the mixer occasionally to scrape off the sides of the bowl. Reduce to low and continue to beat.

While mixing, combine the salt, baking powder and chicken stock in a small mixing bowl. Slowly add the stock mix to the corn dough in a steady stream, and continue to mix until thoroughly combined. Increase the speed, and mix for five minutes longer. Remove and reserve until use in a tamale recipe.