tamale recipe chicken
The Best tamale recipe chicken
Oh, this chicken tamale recipe is one of my favorite things to make—simple, hearty, and always a hit with my family. I love how it’s so easy to prepare yet feels special, whether we’re serving it at a holiday gathering or just as a cozy weeknight meal. The tender chicken, wrapped in masa and smothered in rich, savory sauce, is the perfect balance of flavors, and it’s something everyone can enjoy, from kids picking at their first bite to older kids diving in with gusto. My kids adore it because it’s filling but not too heavy, and it’s always a crowd-pleaser at family dinners or even when we’re having a casual cookout. Plus, it’s versatile—you can prep it ahead and reheat it, or serve it fresh, and it keeps well for days, making it a great option for meal planning.
What I really appreciate about this recipe is how it’s packed with good nutrition. The whole-grain tortillas add fiber, while the chicken provides lean protein and essential vitamins. The spices in the sauce—cumin, paprika, garlic—give it a deep, warm flavor without being overly processed, and the corn and beans add natural sweetness and texture. It’s a way to eat something comforting that still feels nourishing, which is important to me, especially since my family and I often enjoy it as a main dish that holds up well for leftovers. It’s also a great way to use up whatever chicken we have on hand, whether it’s from a rotisserie or homemade, and it’s always a hit because it’s something that feels like a meal, not just a side. Plus, the smell alone is enough to make everyone in the kitchen stop what they’re doing and get ready to eat.
Classic Chicken Tamales
A comforting dish featuring tender chicken in a rich, savory tamale filling wrapped in masa dough, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 cups masa harina (corn flour)
- 2 cups lard or vegetable shortening
- 1 tsp salt
- 1/2 cup water (adjust as needed)
- 2 lbs boneless chicken thighs
- 1 cup chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 can (14.5 oz) tomato sauce
- 1 cup chicken broth
- 1/2 cup chicken fat or lard
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Prepare a steamer basket by lining it with parchment paper.
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2 In a large bowl, mix masa harina, salt, and water until a dough forms. Add lard or shortening and knead until smooth. Cover and rest for 15 minutes.
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3 Cook chicken in broth with onion, garlic, bell pepper, cumin, paprika, oregano, salt, and pepper until tender (~20 mins). Shred and set aside.
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4 In a pot, heat tomato sauce, broth, and chicken fat until simmering. Stir in chili powder and cayenne. Simmer for 10 mins.
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5 Roll dough into small balls, flatten slightly, and place 1 tbsp filling in the center. Fold and seal, then steam for 45-60 mins until firm.
🔧Equipment
- Mixing bowls
- Cutting board
- Steamer basket
- Tamale mold or parchment paper
- Oven
- Pot with lid
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Tamales Works
This tamale recipe with chicken is always a crowd-pleaser because it’s hearty, flavorful, and easy to make ahead—perfect for busy weeknights or when you need something comforting for a big family gathering. The tender chicken and rich filling stay delicious even after reheating, and the soft corn masa wraps make it a satisfying dish that feels like a true Southern treat, no matter the occasion. It’s the kind of meal that brings people together, whether it’s a holiday feast or just a cozy Saturday dinner.
❓ Frequently Asked Questions About Chicken Tamales
What is the best way to prepare the filling for chicken tamales?
The best filling for chicken tamales typically includes shredded cooked chicken, diced onions, garlic, bell peppers, and a blend of spices such as cumin, oregano, paprika, and a pinch of chili powder. For extra flavor, you can also add a little tomato paste or broth. Cook the filling with a bit of oil in a pan until it’s well-seasoned, then mix it with masa harina (cornmeal) and water to create a thick, cohesive mixture.
How do I ensure my tamales are perfectly soft and not dry?
To keep tamales soft, use the right ratio of masa harina to water—about 1:1. Make sure the masa is cooked thoroughly in a double boiler until it reaches a smooth, dough-like consistency. Avoid overmixing, as this can make them tough. Additionally, wrap tamales tightly in banana leaves or foil to trap steam, and steam them for the recommended time (usually 1–1.5 hours) to ensure even moisture.
Can I use canned chicken instead of fresh for tamales, and if so, how do I adjust the recipe?
Yes, you can use canned chicken, but drain and rinse it well to remove excess salt and broth. Shred or chop it finely before mixing it into the filling. If the canned chicken has a lot of seasoning, reduce the added spices in the filling to avoid overpowering flavors. For extra moisture, add a splash of water or broth when combining the masa with the chicken mixture.
What are the best types of corn masa harina to use for authentic tamales?
For authentic tamales, use masa harina specifically labeled for tamales or cornmeal (like Nixtamalized corn flour). Brands like Maseca (especially the tamale variety) or TamaLina are popular choices. Avoid regular all-purpose flour—it won’t give the same texture. If you can’t find tamale masa, a high-quality white corn masa harina will work, but it may need slight adjustments in consistency.
How do I make tamales without a tamale press or steamer?
You can still make tamales without a press by using a steamer basket or pot with a lid. Place tamales in a steamer lined with banana leaves or foil, then cover with a tight-fitting lid. Steam over boiling water for 1–1.5 hours. For a no-leaf option, use parchment paper and secure it tightly with a damp towel or plastic wrap. Alternatively, wrap tamales in foil and steam in a pot with a lid, adding water to create steam.
