Saucepan@saucepan · Shared this recipeFollowColombian · dinnerChicken Colombian TamalesColombian chicken tamales filled with three types of chicken, chickpeas, potatoes, and carrots, wrapped in banana leaves and steamed.total13 hrprep3 hrcook2 hrservings24Original recipe on immigrantstable.comKeep this recipeAdd a copy of Chicken Colombian Tamales to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients24 servingsBack to 24 servings1 tbsp ground annatto, achiote, paprika or turmeric1 tbsp ground cumin1 tbsp ground coriander1 tbsp garlic powder1 tbsp oregano1 tbsp salt0.5 tbsp black ground pepper1 onion4 green onions, chopped roughly4 garlic cloves4 tbsp homemade Sazon seasoning3 cup water2 lb chicken drumsticks1.5 lb boneless chicken thighs, diced1.5 lb chicken breasts, diced1 can chickpeas, drained of liquid4 large potatoes, peeled and sliced into rings4 carrots, peeled and sliced into rings1 onion, diced4 scallions, chopped4 garlic cloves1 red bell pepper, diced1 yellow bell pepper, diced4 tomatoes, chopped1 tbsp homemade Sazon seasoning1 tsp salt0.5 tsp black pepper2 cup water5 cup boiling water1 lb yellow precooked cornmeal, masa de arepa2 tsp salt0.5 cup cooked guiso2 tbsp homemade Sazon seasoning2 lb banana leaves, cut into 15-inch-long pieces (this is about 2-3 bags of frozen banana leaves, defrosted, washed and dried)Cooking twineLarge pot of waterSaltStepsClear checksTap an ingredient or step to check it off.1Step 1: Mix all the seasonings together in a bowl and set aside.2Step 2: Transfer all the marinade ingredients, along with 4 tablespoons of the spice mix, to a blender and process until smooth. Transfer into a large bowl or ziplock bag, add all the chicken meat and chickpeas (reserve potatoes and carrots). Refrigerate overnight to marinade.3Step 3: Set a large pan to medium heat. Add oil and diced onion, and cook for 5 minutes until it changes color. Add green onions and garlic and cook for another minute. Add tomatoes and diced peppers, and cook for 10 minutes, stirring often, until everything is soft and a slightly cohesive sauce is formed. Add 1 tablespoon homemade Sazon seasoning, salt and pepper and water. Cook for an additional 5 minutes, until thickened.4Step 4: Reserve 1/2 cup of the guiso for the tamales masa.5Step 5: In a large bowl, combined boiling water with masa de arepa, salt, reserved guiso, and homemade Sazon seasoning. Mix well with a wooden spoon until well combined.6Step 6: Place one piece of banana leaf on a counter. Cover perpendicularly with another piece, forming the shape a cross.7Step 7: Top with 1/2 cup of masa.8Step 8: Top with two slices of potato, and 2 slices of carrot.9Step 9: Top with chicken, trying to get a bit of each type of chicken meat piece and 1 tablespoon of chickpeas on top of the meat.10Step 10: To close each tamal colombiano, fold each side of the the banana leaves up, one at a time, so the leaves overlap each other and enclose the filling. Tie the package with butcher's twine.getsaucepan.com/r/a79a36c7-d224-461f-a3db-42fb4c712034 · Original: https://immigrantstable.com/chicken-colombian-tamales-tamales-colombiano/
