Tamal de Olla Panameño
A comforting and flavorful one-pot tamale, this dish features a savory masa dough cooked with a rich stew of chicken, vegetables, and achiote for its characteristic color. It's a hearty and traditional Panamanian staple.
🧂 Ingredients
- 500 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 cups Corn masa harina
- 4 cups Chicken broth(warm)
- 2 tbsp Achiote seeds(for coloring and flavor)
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped)
- 4 cloves Garlic(minced)
- 0.5 cup Cilantro(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 4 large Plantain leaves(wilted)
👨🍳 Instructions
- 1
Infuse the achiote seeds in 1 cup of warm chicken broth for 15 minutes. Strain and discard seeds, reserving the colored broth.
- 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken pieces until browned on all sides. Remove chicken and set aside.
- 3
Add chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Return the chicken to the pot. Add the remaining 3 cups of chicken broth, the achiote-infused broth, chopped cilantro, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes, or until chicken is tender.
- 5
In a separate bowl, combine the masa harina with the warm liquid from the pot (about 1 cup). Mix until a smooth, thick batter forms. Add more broth if needed to reach a thick but pourable consistency.
- 6
Pour the masa batter over the chicken and vegetables in the pot. Stir gently to combine, ensuring the masa is evenly distributed. The mixture should be thick.
- 7
Prepare the plantain leaves by wilting them over an open flame or in hot water to make them pliable. Line the pot with the wilted leaves, overlapping them to create a seal. Pour the tamale mixture into the leaf-lined pot.
- 8
Cover the tamale mixture with more plantain leaves. Cover the pot tightly with a lid. If the lid isn't tight, use aluminum foil to create a seal.
- 9
Steam the tamal de olla over low heat for 45 minutes to 1 hour, or until the masa is firm and cooked through. Check liquid levels occasionally and add a little hot water if needed to prevent burning.
- 10
Let the tamal de olla rest for 10-15 minutes before serving. Serve hot, spooned directly from the pot.
💡 Pro Tips
- ✓Ensure the plantain leaves are well-wilted to prevent tearing.
- ✓Adjust the amount of achiote for desired color and flavor intensity.
- ✓The consistency of the masa batter is crucial; it should be thick but pourable.
- ✓Low and slow cooking is key to ensuring the masa cooks through without burning.
🔄 Variations
- Add diced potatoes or carrots to the stew for extra vegetables.
- Substitute pork for chicken for a different flavor profile.
- For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper.