Tamales panameños – corn parcels with chicken

Ingredients

• 400 g fine cornmeal, not cornflour (cornstarch)
• 1.2 l chicken stock
• 80 g butter
• 1 tsp ground achiote
• 600 g boneless chicken thighs, finely diced
• 1 chopped onion
• 1 red pepper in strips
• 3 finely chopped garlic cloves
• 200 g tomato sauce
• 80 g green olives
• 40 g raisins
• 2 tbsp oil
• 1 tsp dried oregano
• salt and pepper
• 10 large banana-leaf pieces and kitchen string

Method

1. 1Sauté onion and garlic in oil, brown chicken and add pepper, tomato sauce, oregano and 2 dl stock. Simmer for 20 minutes until chicken is cooked through. Add olives and raisins and season.
2. 2Bring remaining stock to a boil with butter and achiote. Whisk in cornmeal and cook, stirring, for 10–15 minutes into a thick soft mixture. Season with salt.
3. 3Rinse banana leaves and soften over steam. Spread corn mixture on leaves, place chicken filling centrally and fold mixture around filling.
4. 4Wrap tightly and tie with kitchen string. Steam over boiling water, covered, for 50–60 minutes, replenishing water as needed.
5. 5Rest for 10 minutes before opening.