Tamal De Olla Panama
Transport your taste buds to Panama with Tamal de Olla, a comforting casserole-style tamale bursting with Latin flavors. This one-pot dish combines tender shredded chicken, aromatic vegetables, and bold seasonings like achiote and cilantro, all simmered in a savory chicken broth. The addition of masa harina creates a rich, tamale-like consistency, while capers, raisins, olives, and sweet corn harmonize for a delightful mix of salty, sweet, and tangy notes. Perfect for family gatherings or weeknight dinners, this traditional Panamanian recipe is as simple as it is satisfying. Serve warm and let the flavors of Central America shine in every bite.
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Recipe Information
Ingredients
- 2 lbs Chicken thighs
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Adobo seasoning
- 2 tbsp Vegetable oil
- 1 large Onion
- 1 large Bell pepper
- 4 cloves Garlic cloves
- 1 tsp Achiote (Annatto powder)
- 0.5 cup Cilantro
- 2 tbsp Tomato paste
- 4 cups Chicken broth
- 2 cups Yellow corn flour (Masa Harina)
- 2 tbsp Butter
- 2 tbsp Capers
- 0.5 cup Raisins
- 0.5 cup Green olives
- 1 cup Corn kernels
Instructions
Season the chicken thighs with salt, black pepper, and adobo seasoning. Set aside.
In a large heavy pot, heat the vegetable oil over medium heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.
In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the achiote, chopped cilantro, and tomato paste, cooking for 1-2 minutes to develop the flavors.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot and bring to a simmer. Cover and cook on low heat for 30 minutes.
Meanwhile, in a mixing bowl, combine the yellow corn flour and broth from the pot (approximately 2 cups of liquid). Mix until smooth, forming a slightly thickened corn dough. Add the butter and stir to incorporate.
Remove the cooked chicken from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.
Stir in the capers, raisins, green olives, and corn kernels. Adjust the seasoning with additional salt if needed.
Reduce the heat to low and gradually add the corn dough to the pot, stirring constantly to combine it with the chicken mixture. Cook for 20-25 minutes until the mixture thickens to a soft, tamale-like consistency.
Serve warm, garnished with additional cilantro if desired. Enjoy your Tamal De Olla!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 999 mg | 21% | |
*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.
