Tamales de pollo Panameños. Te enseño como hacemos esta comida tradicional en Panamá.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives can offer a different flavor profile at a lower cost.

Marinate chicken overnight with red chili, chongo chili, cilantro, garlic, and chicken bouillon cubes.

Cook 1.5 pounds of corn for 2-2.5 hours until soft, then grind into a smooth masa.

Fry 1/4 pound of achiote in 2 cups of oil until it releases color, then remove from heat.

Cook chicken with marinade for 10 minutes, then add 3 tablespoons of achiote and 1.5 cups of water.

Simmer until chicken is cooked, ensuring there is enough broth for flavor.

Add chicken broth to the masa gradually, mixing until smooth and soft.

Sauté 2 sliced onions in achiote oil until transparent.

Assemble tamales using banana leaves, adding masa, chicken, onions, and peas, then fold and tie them.

Place tamales in boiling water and cook for 1-1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level: