Chicken tamales

CHICKEN TAMALES 09641 INGREDIENTS for 4 PEOPLE 25 cl of chicken soup or a nut, 100 g of lard, 250 g cornmeal (polenta), one teaspoon of baking powder. For the filling: 500 g chicken breast, 2 onions, 1 garlic clove, 3 tomatoes, green chilies, sweet 10 200 g feta cheese or cheddar, 2 spoons of oil d? peanuts, salt, pepper. Prepare the topping by cutting the chicken breast into small pieces, Peel and chop the onions and garlic. Boil, Peel and remove the seeds for tomatoes, then schiacciatene the pulp. Wash, clean and cut the peppers into rings and remove the seeds, cut the cheese into pieces. Please find the onions and garlic for 2 minutes in hot oil, add the chicken pieces and cook for 3 minutes on medium heat, stirring. Add salt, pepper, pour in the tomatoes, peppers and stir. After cooking for 5 minutes over high heat, until complete absorption of cooking sauce. Prepare the dough: now let the broth cool and melt the lard in sweet fire, pour the flour and baking powder in a bowl, then the lard and the broth. Mix and knead vigorously the collection: the dough should be smooth and thick. In a piece of parchment paper cut out 8 30 cm rectangles side and 8 strips of 20 x 4 cm, fold the rectangles in half and try to give them the shape of a boat, tie the ends with the strips bent and put the dough and the filling topped with slices of feta cheese. Fasten the two ends with a string in such a way as to prevent leakage of the filling. Arrange the tamales on a rack for steaming, when it starts boiling, cover and simmer for one hour.