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...
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.
