Artículo RevisadoRecetas

TAMAL DE OLLA

Escrito por Equipo EditorialRevisado por Walter C

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...
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Tiempo de preparación 2 horas 10 minutos
Tiempo Total 2 horas 10 minutos
Raciones: 8 comensales
Plato: Polenta
Cocina: Panamá
Ingredients Method

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

Method
 

  1. Preparation
  2. Marinate the chicken with salt, pepper and oregano for at least 1 hour.
  3. Heat the oil over medium low heat in a big pan and add the annato seeds if using them.
  4. Add onion, peppers and garlic. Turn the heat up and add the chicken to brown whilst adding the wine and vinegar little by little.
  5. Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.
  6. Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.
  7. 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.
  8. Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.