It is an indigenous dish prepared with chicken or pork meat.
This culinary delight has become an emblematic dish within Panamanian cuisine. The cooking process in clay vessels gives it a unique and special flavor that has persisted across generations.
I invite you to embark on this culinary adventure together, I hope you enjoy it!
Panama Pot Tamal
Ingredients
2 cups of Corn flour
5 cups of Chicken broth
½ cup of Annatto oil
3 Boneless chicken breasts, cut into pieces
1 Onion
6 Sweet peppers
1 Paprika
6 Cilantro leaves
3 tablespoons of Worcestershire sauce
1 cup of White wine
Olives and capers to taste
1 pinch of Salt
Oil
1 pinch of Pepper
Preparation
Step 1 : In a pot, bring the chicken broth to a boil and add the corn flour gradually.
Step 2 : Mix well with a whisk, then incorporate 2 tablespoons of annatto oil, salt, and pepper.
Step 3 : Cook the mixture for 10 minutes without stopping to stir, then set aside.
Step 4 : In a bowl, place the chicken and season with salt, pepper, garlic, Worcestershire sauce, and half of the wine.
Step 5 : Let marinate in the refrigerator for one hour.
Step 6 : In a skillet, heat 2 tablespoons of annatto oil and sauté the chicken until golden.
Step 7 : Remove and set aside.
Step 8 : In the same skillet, add the onion, sweet peppers, paprika, and the remaining garlic.
Step 9 : Sauté for about 3 minutes.
Step 10 : Then add the other half of the wine and the chicken broth.
Step 11 : Add the chicken, olives, capers, and cilantro.
Step 12 : Cook over medium heat for 10 minutes.
Step 13 : In a clay vessel, place a portion of the dough, pour some of the stewed chicken over it, cover with another portion of dough, and add some of the chicken sauce.
Step 14 : Serve hot.
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