Pot Tamales are a quintessential traditional dish in Panama. They represent the country's diverse culinary products in a unique and delicious way.
Pot tamales date back to ancient times, when indigenous peoples prepared this delicious mixture of corn and meat wrapped in banana leaves. Over the years, this recipe has evolved and become a symbol of Panamanian cuisine, notable for its unique flavor and deep roots in the country's culture.
Ready to cook this delicious recipe together? We hope you enjoy every step and flavor!
Pot Tamales
Ingredients
2 cups of Corn Flour
6 cups of Chicken Broth Base
Vegetable Oil
Oil colored with Annatto
1 pinch of Salt
1 pinch of Pepper
3 Boneless Chicken Fillets
1 White Onion
5 Finely chopped Sweet Peppers
1 Red Bell Pepper
1 Green Bell Pepper
6 Cilantro Leaves
5 Finely chopped Garlic Cloves
4 tablespoons of Worcestershire Sauce
½ cup of Sliced Stuffed Olives
1 cup of White Wine
2 tablespoons of Chopped Capers
Olive Oil
Preparation
Step 1 : Start by julienning the peppers, chopping the sweet peppers and dicing the onion into small cubes.
Step 2 : Reserve all these ingredients.
Step 3 : In a large pot, heat the broth until boiling and add the corn flour, stirring with a whisk until the mixture thickens.
Step 4 : Next, add the vegetable oil to this preparation, season, and set aside.
Step 5 : Wash the chicken and season with salt and pepper.
Step 6 : Then, add the Worcestershire sauce, half of the wine, and the garlic, letting it rest for an hour.
Step 7 : Heat the annatto oil and brown the chicken.
Step 8 : Once browned, set aside.
Step 9 : In the remaining oil, sauté the onion, the rest of the garlic, sweet peppers, and peppers.
Step 10 : Add the wine and broth, mix, and cook until it boils.
Step 11 : Add the chicken and cilantro, then cook over low heat until the chicken is fully cooked.
Step 12 : Then, remove the chicken and set aside the sauce.
Step 13 : Once cool, shred the chicken and return it to the sauce, adding capers and olives, seasoning, and cooking for 5 more minutes.
Step 14 : To serve, place one portion of masa, followed by a portion of filling, another of masa, and a little stew on top.
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