TAMAL DE OLLA

Table of Contents

TAMAL DE OLLA

TAMAL DE OLLA. Alimento Base: Polenta, Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat up...
Tiempo de preparación 2 h 10 min
Tiempo total 2 h 10 min
Plato Polenta
Cocina Panamá
Raciones 8 comensales

Ingredientes
  

  • 1 lb par-cooked polenta
  • 1 small chicken; cut into pieces
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 4 garlic cloves peeled and smashed
  • 1 tsp annato seeds or oil
  • 1 large onion finely chopped
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 2 tablespoon capers
  • 15 green olives
  • 2 cans tomato sauce puree
  • 1/2 cup red wine vinegar
  • 1 cup red wine
  • 1 hot chili pepper; cored seeded, and minced

Elaboración paso a paso
 

  • Preparation
  • Marinate the chicken with salt, pepper and oregano for at least 1 hour.
  • Heat the oil over medium low heat in a big pan and add the annato seeds if using them.
  • Add onion, peppers and garlic. Turn the heat up and add the chicken to brown whilst adding the wine and vinegar little by little.
  • Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.
  • Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.
  • Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using 3/4 water and 1/4 chicken sauce.
  • Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.