Chicken Colombian tamales recipe {gluten-free, kosher)

Sazon seasoning replacement

• 1 tablespoon ground annatto achiote, paprika or turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon salt
• ½ tablespoon black ground pepper

Chicken marinade

• 1 onion
• 4 green onions chopped roughly
• 4 garlic cloves
• 4 tablespoon homemade Sazon seasoning
• 3 cups water

Filling:

• 2 pounds chicken drumsticks
• 1 ½ pounds boneless chicken thighs diced
• 1 ½ pound chicken breasts diced
• 1 can chickpeas drained of liquid
• 4 large potatoes peeled and sliced into rings
• 4 carrots peeled and sliced into rings

Guiso (red Tamales sauce)

• 1 onion diced
• 4 scallions chopped
• 4 garlic cloves
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 4 tomatoes chopped
• 1 tablespoon homemade Sazon seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups water

Masa

• 5 cups boiling water
• 1 pound yellow precooked cornmeal masarepa
• 2 teaspoon salt
• ½ cup cooked guiso
• 2 tablespoons homemade Sazon seasoning

To assemble tamales

• 2 pounds banana leaves cut into 15-inch-long pieces (this is about 2-3 bags of frozen banana leaves), defrosted, washed and dried
• cooking twine
• large pot of water
• salt