PANAMANIAN RECEPIES RECIPES

Steps:

• Rinse the chicken and pat dry.
• In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
• In the meantime, peel and chop the yucca and the onion. Set aside.
• Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
• Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
• Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
• Serve with white rice on the side that is added into the soup when you are about to eat it.
• NOTE: This soup keeps well frozen and only gets more flavourful with time.

Steps:

• "The leaves are washed, boil 20 minutes, let drain and dry. Boil the corn until soft and grind to make the masa. Boil the chicken or pork until tender, remove the bones and saute in butter or oil. When this starts to brown add the onion, pepper, tomato, culantro, oregano and tomato paste. Add 3 or 4 cups of water and cook to make the sauce. Strain and save both parts separately. Stir the liquid into the masa until it is a little softer than mashed potatoes. Take a piece of banana leaf, place a spoonful of masa in the center of the leaf, squash it down a little to make a pocket, add the meat sauce that was strained out, add another spoonful of masa and fold the leaf around it. Tie with string. Put a large pan of water to boil. Add the tamales. Boil for 30 to 40 minutes. Serve hot. They may be made ahead of time, frozen and re-heated. To re-heat, microwave or steam. Posted to bbq-digest by Lloyd on Oct 19, 1998, "