Directions:
- Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.
- Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using 3/4 water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.12 Kcal (1617 kJ) | ||
| Calories from fat | 230.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.66g | 39% | |
|---|---|---|---|
| Cholesterol | 117.68mg | 39% | |
| Sodium | 236.76mg | 10% | |
| Potassium | 456.53mg | 10% | |
| Total Carbs | 6.81g | 2% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 24.54g | 49% | |
| Vitamin C | 76.6mg | 128% | |
| Iron | 1.4mg | 8% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.95 Kcal (624 kJ) | ||
| Calories from fat | 89.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 39% | |
|---|---|---|---|
| Cholesterol | 45.39mg | 39% | |
| Sodium | 91.33mg | 10% | |
| Potassium | 176.11mg | 10% | |
| Total Carbs | 2.63g | 2% | |
| Sugars | 0.9g | 9% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 9.47g | 49% | |
| Vitamin C | 29.6mg | 128% | |
| Iron | 0.6mg | 8% | |
| Calcium | 13.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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