Tamaldeollapanama Recipes

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TAMAL DE OLLA



Tamal De Olla image

Panamanian tamal casserole with chicken. Recipe Zaar doesn't calculate nutritional info for masa - the masa adds 75 calories, one gram of fat, and 1 1/3 gram of fiber per serving. So totals: 278 calories 8.9 grams of fat 3.3 grams of fiber 6 Weight Watchers points, for those who are interested.

Provided by Tikidoc

Categories     South American

Time 1h

Yield 9 , 9 serving(s)

Number Of Ingredients 12

1/2 cup parsley, chopped
1 onion, diced
4 garlic cloves, minced
2 teaspoons oil
3 chicken thighs, boneless and skinless
4 cups tomatoes, diced
1/4 cup capers
1/2 cup green olives, chopped
1/2 cup cilantro, chopped
1/2 cup raisins
1 cup water
1 1/2 cups masa harina

Steps:

  • Season chicken with salt and pepper (or use Goya seasoning).
  • Brown chicken in oil.
  • Add onion, parsley, and garlic and cook until softened.
  • Take out chicken and chop into bite sized pieces and return to sauce.
  • Add remainder of ingredients except masa, and cook 15 minutes over medium heat.
  • Mix in masa, put in baking pan, and bake 30 minutes at 350.

TAMAL DE OLLA-PANAMA



Tamal De Olla-Panama image

Make and share this Tamal De Olla-Panama recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb par-cooked polenta
1 small chicken, cut into pieces
3 tablespoons olive oil
salt & pepper
4 garlic cloves, peeled and smashed
1 teaspoon annatto seeds or 1 teaspoon oil
1 large onion, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 tablespoons capers
15 green olives
2 (8 ounce) cans tomato puree
1/2 cup red wine vinegar
1 cup red wine
1 hot chili pepper, cored, seeded, and minced

Steps:

  • Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.
  • Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using ¾ water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.

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