COOKING A PANAMANIAN TAMAL DE OLLA

Dice the chicken into small pieces and transfer to a bowl.

Mix the chicken with soy sauce and salt as desired.

Let the chicken marinate for at least 30 minutes.

Prepare the Sofrito by cutting the onions, sweet peppers, kulantro, and garlic cloves into small pieces and blending them together using a food processor or blender.

Heat olive oil in a medium saucepan.

Add the marinated chicken to the saucepan, cover, and cook at medium heat for 5 minutes until it looks light brown.

Add the Sofrito to the chicken, stir, and cover to let it cook until it looks soft and juicy.

Once the chicken is soft, add the tomato paste, tomato sauce, dried plums, and sweet peas, mixing well, and cook over medium heat for 15 minutes.

In a separate bowl, prepare the Masa by mixing the cornmeal with warm water gradually, stirring carefully until completely smooth.

When the chicken is ready, transfer it with all the other ingredients to a medium casserole, leaving just the sauce cooking.

Add the Masa to the casserole and mix it with the sauce.

Cover and let it cook for 15 minutes, stirring occasionally to avoid lumps.

Once the mix looks creamy enough, add it to the casserole and mix it with the other ingredients.

Put the casserole in the oven and bake at 350°F for 25 minutes.

Equipment Needed

Spice Level: