Tamales Panameños (Panamanian Chicken Tamales)
In short: Soft, cooked corn masa spread on banana leaves around chicken in a sofrito of culantro, olives and capers, then wrapped and boiled. It takes about 3 h 15 min in total and makes 6 servings.
- Prep
- 1 h 15 min
- Cook
- 2 h
- Total
- 3 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Tamales are the centerpiece of a Panamanian Christmas table, and families often spend a day making dozens together. The masa is cooked with chicken broth before it is spread on the leaf, so the finished tamal is tender and moist rather than firm. Each one hides stewed chicken, an olive, a few raisins and a wedge of egg. Wrapped in banana leaves and boiled, they are served hot with hot sauce on the side.
Instructions
- Put the chicken, onion, crushed garlic and 1 teaspoon salt in a pot with the water. Bring to a boil, then simmer gently for 30 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken and shred the meat, discarding the bones. Strain the broth. You need about 1.25 liters (5 cups), so save the rest for soup. Hard-boil the 3 eggs for 10 minutes, then peel them and cut each into 4 wedges.
- Heat the oil for the filling and cook the onion and peppers for 5 minutes. Add the garlic, culantro, tomatoes and tomato paste, and cook for 5 minutes more until jammy.
- Stir in the shredded chicken, the capers and 120 ml (1/2 cup) of the warm broth. Cook for 5 minutes until moist but not soupy. Season with salt and let it cool.
- For the masa, whisk the masa harina into the remaining warm broth with the oil and salt in a heavy pot. Cook over medium heat, stirring constantly, for 10 to 12 minutes until it thickens to a soft porridge. Cool for 10 minutes.
- Cut the banana leaves into twelve 30 x 35 cm rectangles, trimming off the hard center rib. Pass each leaf over a gas flame or dip it in simmering water for 20 seconds until glossy and flexible, then wipe dry.
- Brush a leaf with oil. Spread about 1/2 cup (110 g) masa into a 12 x 15 cm rectangle in the center. Add 2 tablespoons of filling, an olive, a few raisins and a wedge of egg.
- Fold the long sides of the leaf over the filling so they meet, then fold the ends under to make a neat parcel. Tie with kitchen string. Repeat with the remaining leaves.
- Bring a large pot of salted water to a boil. Lower in the tamales, keep them submerged under a heatproof plate, and simmer for 1 hour, topping up with boiling water as needed.
- Lift out with tongs, drain and rest for 10 minutes. Cut the string, open the leaf and serve hot with hot sauce. The leaf is not eaten.
Tips
- No banana leaves? Use 30 cm squares of parchment paper wrapped in foil. The tamales will be less fragrant but cook the same way, and the foil keeps water out.
- In Panama, cooks grind fresh boiled corn for the masa. Masa harina is a convenient substitute, so buy a fresh bag labeled for tamales.
Questions and answers
How long do Panamanian tamales keep?
Refrigerate them in their leaves for up to 5 days. Reheat still wrapped, in simmering water for 15 minutes or in the microwave for 2 to 3 minutes.
Can I freeze tamales?
Yes, freeze them in their leaves for up to 3 months. Thaw overnight in the fridge and reheat by simmering for 20 minutes until hot in the center.
How are Panamanian tamales different from Mexican tamales?
Panamanian tamales use a soft masa cooked with broth, are wrapped in banana or bijao leaves and are boiled. Many Mexican tamales use a whipped masa wrapped in corn husks and steamed.
How long does it take to make Tamales Panameños (Panamanian Chicken Tamales)?
About 3 h 15 min in total: 1 h 15 min of preparation and 2 h of cooking.
How many calories are in Tamales Panameños (Panamanian Chicken Tamales)?
About 610 kcal per serving, with 27 g of protein, 52 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 52 g |
| Fat | 33 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
