The World Cook

Panama

Group G | North America

Tamal de Olla

Our version of this tamal has been synthesized from many sources, but we think Los Canaleros would be proud. Tamal de Olla is a sort of Panamanian sheperd's pie with masa, chicken and lots of capers and olives.

This tamale in a pot is so flavorful you won't event miss the banana leaf. If you're not intrigued just yet – you'll have leftover red wine from cooking this one, so a bonus beverage is included.

Time 1hr 30mins
plus marinate 1 hour
Makes 4-6
Difficulty Professional
Units Imperial Metric

Ingredients

250ml Red wine
1 cup ½ cup

250ml 125ml

Red wine
4 tbsp Worcestershire sauce
4 tbsp

4 tbsp

Worcestershire sauce
5 cloves Garlic
5 cloves 3 cloves

5 cloves 3 cloves

Garlic
2 Chicken breasts
2

2

Chicken breasts boneless, skinless
60ml Olive oil
¼ cup

60ml

Olive oil
1 tbsp Annatto seeds
1 tbsp

1 tbsp

Annatto seeds
1 Onion
1

1

Onion diced
5 Ajiés dulces
5

5

Ajiés dulces diced
1 Red pepper
1

1

Red pepper julienned
1 Green pepper
1

1

Green pepper julienned
100g Green olives
½ cup

100g

Green olives pitted, sliced
4 tbsp Goya recaito
4 tbsp

4 tbsp

Goya recaito
425g Tomato sauce
15oz

425g

Tomato sauce canned
250ml Chicken broth
1 cup

250ml

Chicken broth
450g Masa harina
1lb

450g

Masa harina
100g Capers
3 ½ oz

100g

Capers

1

Make the marinade by combining 1/2 cup125ml of wine, the Worcestershire sauce and 2 cloves of garlic. Add the chicken and refrigerate for at least one hour.

Coach's tip Cut the chicken into smaller pieces, making it easier to work with later.

Coach's tip Cut the chicken into smaller pieces, making it easier to work with later.
2

Add the olive oil and annatto seeds to a dutch oven or large sauce pot. Heat on low and stir, after a few minutes you'll see the oil begin to turn red. Remove the annatto seeds and discard.
3

Raise the heat in the pot to high, fry the chicken in the oil, browning on all sides. Remove and save for later.
4

While the chicken is cooking, cut the onion, ajiés dulces, red pepper, green pepper and olives.
5

Bring the heat to low-medium and add the onion, recaito, peppers and the rest of garlic to the dutch oven. Cook until the vegetables are soft.
6

Add the rest of the wine, tomato sauce, chicken broth and return the chicken to the sauce. Simmer until chicken is cooked through, about 15 minutes.
7

While the chicken is cooking, prepare the masa. In a large bowl add the masa harina, slowly add warm water and stir. The masa needs to be the consistency of mashed potatoes, it should take 4-5 cups 1 1/4 l of water to get it there.
8

When the chicken is cooked, remove from sauce and shred with two forks in a bowl.
9

Place the shredded chicken back into the sauce, and add the olives and capers. Simmer while preparing the baking dish.
10

Preheat your oven to 375°F190°C. In a baking dish at least 2" high, add a thin layer of masa to the bottom, pressing it evenly to all sides. Using a slotted spoon, add the filling to the baking dish, trying not to add too much liquid. Leave about 1/2" of space from the top.

Coach's tip The masa will rise in the oven and will be too gooey to eat if this layer is too thick.

Coach's tip The masa will rise in the oven and will be too gooey to eat if this layer is too thick.
11

Add the top layer of masa over the filling, making sure it reaches to all corners.
12

Cover with foil and bake for 25 minutes. After the initial baking time, remove the foil and bake for 5-7 minutes, or until the top layer of masa begins to brown.