Ingredients for Tamal De Olla Panama
- Polenta (amount according to package directions)
- 1.5 lbs boneless, skinless chicken thighs
- Olive Oil
- Salt & Pepper
- Garlic Cloves
- Annatto Seeds
- 1 large onion, chopped
- Yellow Pepper
- Red Pepper
- 1/4 cup capers
- Green Olives
- Tomato Puree
- Red Wine Vinegar
- Red Wine
- 1 tsp hot chili pepper flakes (or more, to taste)
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How to Make Tamal De Olla Panama
- Marinate 1.5 lbs boneless, skinless chicken thighs in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano for at least 1 hour (or longer for deeper flavor).
- Heat 2 tbsp olive oil over medium-low heat in a large pot or Dutch oven. Add 1 tbsp achiote seeds (annatto seeds), if using, and toast lightly for 1 minute, stirring constantly.
- Add 1 large onion, chopped; 1 bell pepper (any color), chopped; and 2 cloves garlic, minced. Sauté for 5-7 minutes until softened.
- Increase heat to medium. Add marinated chicken and brown on all sides. Gradually pour in 1/2 cup dry white wine and 1/4 cup white vinegar, scraping up any browned bits from the bottom of the pot.
- Stir in 1 (28 oz) can crushed tomatoes, 1 tsp hot chili pepper flakes (or more, to taste). Reduce heat to low, cover, and simmer for 1.5 hours.
- Check seasoning, adding more salt and pepper as needed. Stir in 1/4 cup capers and 1/2 cup pitted Kalamata olives during the last 10 minutes of simmering.
- Remove chicken from the pot. Once cool enough to handle, debone and shred the chicken. Return shredded chicken to the pot.
- Prepare polenta according to package directions, using water and 1/4 cup of the chicken stew in place of some of the water for extra flavor.
- To serve, spoon polenta into bowls and ladle the chicken stew over top. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
26g
Fat
40g
Carbs
24g
