Tamal De Olla - shredded chicken and vegetable casserole

Other

Season the chicken thighs with salt, black pepper, and adobo seasoning. Set aside.

In a large heavy pot, heat the vegetable oil over medium heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.

In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Stir in the achiote, chopped cilantro, and tomato paste, cooking for 1-2 minutes to develop the flavors.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot and bring to a simmer. Cover and cook on low heat for 30 minutes.

Meanwhile, in a mixing bowl, combine the yellow corn flour and broth from the pot (approximately 2 cups of liquid). Mix until smooth, forming a slightly thickened corn dough. Add the butter and stir to incorporate.

Remove the cooked chicken from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.

Stir in the capers, raisins, green olives, and corn kernels. Adjust the seasoning with additional salt if needed.

Reduce the heat to low and gradually add the corn dough to the pot, stirring constantly to combine it with the chicken mixture. Cook for 20-25 minutes until the mixture thickens to a soft, tamale-like consistency.

Serve warm, garnished with additional cilantro if desired. Enjoy your Tamal De Olla!