Chicken Olive Tamales in Banana Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 3 Chicken legs
- 500 milliliters Vegetable broth
- 800 grams canned Corn kernel (drained)
- 1 onion
- 3 garlic cloves
- 2 Tomatoes
- 2 Tbsps clarified butter
- 60 grams stuffed green Olives
- salt
- cayenne pepper
- 4 Banana leaf
Preparation steps
For the filing, rinse chicken legs and simmer in broth over low heat about 25 minutes. Puree corn in a blender. Peel onions and garlic and dice. Rinse and chop tomatoes. Let chicken legs cool slighty and remove meat from bones.
In a saucepan, sauté onion and garlic in clarified butter. Stir corn puree, tomatoes, chicken and 100 ml chicken broth into pan and bring to a boil. Reduce heat to low and simmer filling mixture to thicken, stirring frequently. Stir olives into filling mixture and season with salt and cayenne pepper.
Blanch banana leaves in boiling water, drain and set out side by side on a work surface. Spread filling on each leaf and roll up leaves to cover filling. Fasten tamales with kitchen twine and steam in a saucepan about 40 minutes. Remove kitchen twine from tamales before serving.
