🫙 From the Spice Rack
chicken and red chili tamales
Chicken and Red Chili Tamales Source: WW Entertains with the Chefs from The Culinary Institute of America 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces 1 smal...
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Ingredients8 items
Ingredients
- 1/2poundskinless, boneless chicken breast, cut into 1-inch pieces
- 1small onion, peeled and left whole
- 6garlic cloves, minced
- 1teaspoonsalt, divided
- 1teaspoonvegetable oil
- 1small onion, chopped
- 1dried ancho chile, stemmed and seeded
- 1cupwater
Directions
- 1
Chicken and Red Chili Tamales Source: WW Entertains with the Chefs from The Culinary Institute of America 1/2 pound skinless, boneless chick
- 2
bring to a boil
- 3
Reduce the heat and simmer, covered, until the chicken is cooked through, 15 to 20 minutes
- 4
Discard the onion
- 5
With a slotted spoon, transfer the chicken to a plate
- 6
Reserve the broth and set aside
- 7
When the chicken is cool enough to handle, thinly slice or shred, moisten with a little of the reserved broth and set aside
- 8
Heat a large nonstick saucepan over medium-high heat