Cut the tomatoes and onions into small cubes and place in a pan with a little oil. Rinse the carrots and the peppers. Peel the carrot. Seed the pepper and dice both. Place in a saucepan with the broth, almonds, corn, and chopped chicken breast and boil for 5 minutes. Add the eggs and the cornmeal and mix well. Allow to simmer for about 15 minutes while stirring. Add the tomato and onion and season with salt, pepper, and paprika.
Place the filling into the corn leaves and curl up. Cook in a steamer for about eight hours, or overnight.
Serve wrapped in greaseproof paper.