Panamanian Chicken Tamales 🇵🇦😋😋

corn masa

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free, while all-purpose flour is more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: none

Green olives can provide a different flavor profile.

hard-boiled eggs

🥗Healthier: none

💰Cheaper: none

Eggs are a staple, but can be omitted for a vegan option.

Boil corn kettles for 1 hour and 45 minutes.

Drain the corn after boiling.

Put the boiled corn in a food processor and blend until smooth, about 2 minutes.

In a pan, heat achote oil and brown the chicken thighs.

Remove the browned chicken from the pan.

Saute chopped onions and peppers in the same pan until slightly tender.

Add 2.5 tablespoons of tomato paste, 2 cups of chicken stock, garlic, and half of the chopped habanero pepper to the pan.

Bring the mixture to a boil, then cover and simmer for 25 minutes until the chicken is tender.

After simmering, separate the chicken and vegetables from the sauce and season with salt to taste.

Cut banana leaves into 10 by 11 inch pieces and wash them gently with soap and water.

Boil the banana leaves for 5 minutes to sanitize them.

Fold the banana leaves in half after washing and place them in boiling water for 5 minutes.

In a bowl, mix the pureed corn with 1/4 cup of oil and 1/2 cup of the liquid from cooking the chicken until the consistency resembles mashed potatoes.

Add more liquid from cooking the chicken as needed to achieve the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens