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Tamal de Olla

Name: Tamal de Olla
Total time: 90 min
Yield: Serves 6
Cuisine: Panama
Ingredients: 300g Precooked Corn Flour; 2 Chicken Breast; 1/2 can Canned tomatoes; 1 Onion; 1 Green Bell Pepper; 2 cloves Garlic; 10 Green olives; 2 tbsp Raisins; 1 tbsp Capers; 1 tsp Achiote paste; 2 tsp Chicken bouillon; 4 tbsp Vegetable Oil; 1 tsp Salt; 700ml Water

Main Dish

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Cornmeal dough and chicken stew baked together in a pot — Panama's unwrapped tamal.

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📖 The Story Behind This Dish

Tamal de olla means 'pot tamal': instead of wrapping each in leaves, cornmeal dough and tomato-stewed chicken are layered in a pot or ovenproof dish and baked. Its hallmark is olives, raisins, and capers, and it's served on a big platter at Christmas and family gatherings.

🌆 Where it's eaten: At Christmas in Panama, a big ovenproof dish of golden dough from the oven is cut to reveal tomato-stewed chicken inside.

🥕 Ingredients (serves 6)

Precooked Corn Flour 300g
Chicken Breast 2
Canned tomatoes 1/2 can
Onion 1
Green Bell Pepper 1
Garlic 2 cloves
Green olives 10
Raisins 2 tbsp
Capers 1 tbsp
Achiote paste 1 tsp
Chicken bouillon 2 tsp
Vegetable Oil 4 tbsp
Salt 1 tsp
Water 700ml

👩‍🍳 Instructions

Boil and shred the chicken, reserving the cooking liquid.
Sauté the onion, garlic, and green pepper in oil, add the canned tomatoes, chicken, olives, raisins, and capers, and simmer 10 minutes.
In another pot, warm the cooking liquid, 700ml water, chicken stock powder, achiote, salt, and oil, then add the cornmeal and stir into a thick dough.
Spread half the dough in an ovenproof dish, add the chicken filling, and cover with the remaining dough.
Bake at 180°C for 40 minutes.

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