Pot Tamales are an authentic traditional dish in Panama. They represent the diversity of the country's culinary products in a unique and delicious way.
The pot tamales date back to ancient times when indigenous people 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, highlighting its unique flavor and cultural roots.
Ready to cook this delicious recipe together? We hope you enjoy each step and every flavor!
Pot Tamales
Ingredients
2 cups of Corn flour
6 cups of Chicken broth
Vegetable oil
Annatto-colored oil
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 : Then, add the vegetable oil to this preparation, season, and set aside.
Step 5 : Wash the chicken and season with salt and pepper.
Step 6 : Next, add Worcestershire sauce, half of the wine, and the garlic; let it rest for one hour.
Step 7 : Heat the annatto-colored 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 boiling.
Step 11 : Add the chicken, cilantro, and cook over low heat until the chicken is completely cooked.
Step 12 : Then, remove the chicken and reserve the sauce.
Step 13 : Once cooled, shred the chicken and return it to the sauce, adding capers, olives, seasoning, and cooking for 5 more minutes.
Step 14 : To serve, place a portion of dough, followed by a portion of filling, another layer of dough, and a bit of stew on top.
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