Ingredients:
for 6 people 400 g of corn flour white
chicken stock 100 g butter 4-5 tablespoons of oil
300 g chicken cooked and coarsely chopped 1 onion, chopped
1 small hot pepper 1 tablespoon chopped parsley
1 green pepper 1 clove garlic
12 leaves 2 hard boiled eggs healthy and whole corn (Or banana)
salt pepper
Preparation:
Cut the pepper into small pieces and fry in a pan with two tablespoons of olive oil and then cut that will eliminate at the end of cooking.
In another pan cook for about 10 minutes the onion with the remaining oil, chili and a ladle of hot water every time you add the sauce dries out too much. Join
then the chicken, stir and cook for a couple of minutes over high heat, stirring with a wooden spoon. Flavored with parsley, season with salt and let cool.
Meanwhile, in a bowl mix the flour corn with butter at room temperature, salt, pepper and gradually warm the stock needed to get a soft and smooth, like a soft polenta.
to this mix the chicken mixture and knead with your hands. If it appears too dry, moisten with a little stock. Form 12 croquettes and stuff with big chunks of peppers and fried egg spicchietti hard.
Clean and wash the leaves of maize, plunge briefly into boiling water to soften, lay it on the cutting board, dry place a croquette on each leaf.
Close to package and tied with kitchen twine. Bake for tamales 20 minutes in boiling salted water, drain and serve hot.
Calories: 518
tasty dish with the chicken meat that retains its nutritional value even after cooking. It 'not recommended for those suffering from gastritis and ulcer
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