Chicken Tamales

1 whole chicken 
2 teaspoons fine powder sea salt  
*about 3 cups of your favorite red salsa
(amount varies due to tastes) 
1 large onion 
7 cloves garlic, peeled and chopped 
2 tablespoons olive oil 
water 
About 1/2 package masa and water 
2 cups of uncooked long grain rice 
dried corn husks 
Directions 

Soak corn husks in warm water. 
In large, heavy pot, 
sauté onion and garlic in olive oil. 
Add chicken. 
(you can either cut it up first or leave it whole)
Add enough water to cover chicken 
and add salt and salsa. 
Bring to boil and  lower heat 
to medium and cover. 
Cook for about 45 minutes 
or until chicken is tender and coming off bone. 
Remove from heat and allow to cool 
until able to handle with hands. 
Mix masa according to directions
on package. 
Take corn husk and hold and place 
a ball of prepared masa in husk. 
While holding husk in both hands, 
spread masa with thumbs evenly onto husk. 
Add about 2-3 tablespoons of chicken, 
depending on size of husk. 
Fold husk over and close seems together
and wrap husk around masa. 
Place tamales in steamer 
and cook about 1/2 hour. 
Take any remaining juice from chicken 
and cook rice in it. 

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