Chicken Colombian tamales recipe {gluten-free, kosher)
User Reviews
5
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Prep Time
3 hrs
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Cook Time
2 hrs
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Additional Time
8 hrs
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Total Time
13 hrs
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Servings
24 tamales
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Calories
267 kcal
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Course
Main Course, Breakfast
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Cuisine
South American, Colombian
Chicken Colombian tamales recipe {gluten-free, kosher)
Description
This Chicken Colombian Tamales recipe uses a homemade Sazon seasoning blend featuring annatto, cumin, coriander, garlic powder, oregano, salt, and black pepper, which flavors the chicken marinade, guiso sauce, and masa dough. The chicken drumsticks, thighs, and breasts are marinated overnight in this spice mix with onions, green onions, garlic, and water along with chickpeas, allowing deep flavor penetration.
The guiso sauce is a cooked mixture of sautéed onions, green onions, garlic, tomatoes, and diced red and yellow bell peppers. It is seasoned similarly with Sazon and simmered to a cohesive savory sauce that is incorporated into the cornmeal masa, which is hydrated with boiling water to form a dough. This masa provides body and flavor to the tamales.
The assembled tamales consist of a masa layer spread on pieces of softened banana leaves, topped with marinated chicken, chickpeas, sliced potatoes, and carrots, then wrapped and tied securely before steaming in salted water. The banana leaves add a subtle vegetal aroma and keep the tamales moist during cooking. This dish is hearty and suited as a main meal portion.
Ingredients
Sazon seasoning replacement
- 1 tablespoon annatto achiote, paprika or turmeric, ground
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon salt
- ½ tablespoon black pepper ground
Chicken marinade
- 1 onion
- 4 green onions chopped roughly
- 4 garlic cloves
- 4 tablespoon Sazon seasoning homemade
- 3 cups water
Filling:
- 2 pounds chicken drumstick
- 1 ½ pounds chicken thigh diced, boneless
- 1 ½ pound chicken breast diced
- 1 chickpeas drained of liquid, canned
- 4 potato peeled and sliced into rings, large
- 4 carrot 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 tomato chopped
- 1 tablespoon Sazon seasoning homemade
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups water
Masa
- 5 cups water boiling
- 1 pound cornmeal masarepa, yellow, precooked
- 2 teaspoon salt
- ½ cup guiso cooked
- 2 tablespoons Sazon seasoning homemade
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
- water large pot
- salt
Instructions
- Directions
Homemade Sazon seasoning
- Mix all the seasonings together in a bowl and set aside.
Chicken marinade
- 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.
Guiso
- 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.
- Reserve ½ cup of the guiso for the tamales masa.
To make Masa:
- In a large bowl, combined boiling water with masarepa, salt, reserved guiso, and homemade Sazon seasoning. Mix well with a wooden spoon until well combined.
To make Colombian tamales:
- Place one piece of banana leaf on a counter. Cover perpendicularly with another piece, forming the shape a cross.
- Top with ½ cup of masa.
- Top with two slices of potato, and 2 slices of carrot.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tamales
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 663mg | 28% |
| Potassium | 543mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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