Tamale Chicken
Elevate your weeknight dinner routine with this bold and flavorful Tamale Chicken recipe, a creative twist on the classic tamale dish that brings hearty comfort to your table in under an hour! Succulent, seared boneless chicken thighs are simmered in a rich masa harina sauce seasoned with aromatic spices like cumin, chili powder, and smoked paprika, delivering layers of warm, smoky flavors. This dish pays homage to traditional tamales with an optional corn husk presentation, making it perfect for both casual meals and festive gatherings. Garnished with fresh cilantro and a squeeze of lime, Tamale Chicken offers a vibrant, zesty finish that pairs beautifully with your favorite sides like Mexican rice or grilled vegetables. With simple ingredients and an irresistible homemade touch, this recipe is sure to become a new family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 cup masa harina
- 1.5 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 pieces corn husks (optional, for garnish or presentation)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Pre-soak the corn husks (if using) in warm water for 30 minutes, then drain and set aside for optional presentation.
In a medium bowl, mix the masa harina with 1 cup of chicken broth, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Stir until a thick, paste-like consistency forms. Set aside.
Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Season the chicken thighs with 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Sear the chicken thighs in the hot skillet for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside on a plate.
In the same skillet, pour in the remaining 1/2 cup of chicken broth and deglaze the pan by scraping up the browned bits with a wooden spoon.
Reduce the heat to medium and add the prepared masa harina paste to the skillet. Stir and cook for 2-3 minutes until thickened and aromatic.
Return the chicken thighs to the skillet, spooning some of the masa mixture over the top of each piece. Cover the skillet with a lid, reduce the heat to low, and let simmer for 20-25 minutes until the chicken is fully cooked and tender.
To serve, optionally wrap each chicken thigh in a softened corn husk for a tamale-style presentation. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.9 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1956 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
