Tamal De Olla

Name: Tamal De Olla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup parsley, chopped; 1 onion, diced; 4 garlic cloves, minced; 2 teaspoons oil; 3 chicken thighs, boneless and skinless; 4 cups tomatoes, diced; 1/4 cup capers; 1/2 cup green olives, chopped; 1/2 cup cilantro, chopped; 1/2 cup raisins; 1 cup water; 1 1/2 cups masa harina

Eats Now Editorial Team · 375 kcal · Meat & Poultry

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Tamal De Olla – a delicious recipe with parsley, onion, garlic, oil, chicken, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 cup parsley, chopped
1 onion, diced
4 garlic cloves, minced
2 teaspoons oil
3 chicken thighs, boneless and skinless
4 cups tomatoes, diced
1/4 cup capers
1/2 cup green olives, chopped
1/2 cup cilantro, chopped
1/2 cup raisins
1 cup water
1 1/2 cups masa harina

1
Season chicken with salt and pepper (or use Goya seasoning).
2
Brown chicken in oil.
3
Add onion, parsley, and garlic and cook until softened.
4
Take out chicken and chop into bite sized pieces and return to sauce.
5
Add remainder of ingredients except masa, and cook 15 minutes over medium heat.
6
Mix in masa, put in baking pan, and bake 30 minutes at 350.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup parsley, chopped, 1 onion, diced, 4 garlic cloves, minced, 2 teaspoons oil, and more.

Yes, Tamal De Olla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
375 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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