Cuban recipe
Tamal en Cazuela with Chicken and Frozen Corn
Tamal en cazuela made with frozen corn and chicken, with Cuban sofrito and a creamy texture. A pork-free variation with quantities and cooking cues explained.
- Preparation25 min
- Cooking50 min
- Total time1 h 20 min
- Servings6 servings of tamal en cazuela
- DifficultyMedium
Tamal en cazuela with chicken is a creamy variation of the Cuban dish, made with blended frozen corn, sofrito and small pieces of chicken thigh. It is cooked in a heavy-bottomed pot and served hot with a spoon.
Frozen corn makes it possible to prepare the recipe without stripping kernels from the cobs. Because its sweetness and starch content can vary, this recipe includes a measured amount of fine cornmeal to help it thicken. The result should be moist and soft, with the chicken distributed throughout the mixture.
Ingredients
Check off the ingredients you have.
Corn and liquid
Chicken and sofrito
Method
Prepare the corn
- Thaw the corn in the microwave according to the package instructions, in batches if necessary, until you can separate all the kernels. Drain off any liquid released. You can also thaw it in the refrigerator beforehand; in that case, include the waiting time in your planning.
- Blend the corn with 250 ml of the broth in two or three batches, depending on the capacity of the blender. Aim for a thick puree with small pieces of corn. Do not add all the broth at once.
- Mix the blended corn with the 60 g of fine cornmeal until evenly incorporated and free of lumps. Set aside.
Cook the chicken with the sofrito
- Heat the oil in a heavy-bottomed pot of about 4 liters. Season the chicken with half the salt and the pepper. Brown it over medium-high heat for 5–6 minutes, stirring so it takes on color.
- Reduce the heat to medium and add the onion and bell pepper. Cook for 5 minutes. Add the garlic, cumin and oregano; stir for 1 minute.
- Add the tomato and cook for 3 minutes. Add 150 ml of the broth, cover and cook over medium-low heat for another 8–10 minutes, until the chicken cubes are fully cooked. Check that the center of the thickest pieces reaches 74 °C (165 °F).
Thicken the tamal en cazuela
- Reduce the heat and gradually add the corn mixture, stirring with a sturdy spoon to distribute the sofrito and chicken.
- Cook over low heat for about 25 minutes, until the cornmeal is cooked and no longer gritty. Stir every 1–2 minutes, scraping the bottom and corners to prevent sticking. Leave the lid slightly ajar if it splatters, but remove it to stir.
- As it thickens, gradually add the reserved 100 ml of broth, using only as much as needed. If it dries out before it is cooked, add hot water one tablespoon at a time. If it is too runny, cook uncovered for a few more minutes. It should fall slowly from the spoon and spread a little when served.
- Taste and adjust the salt. Remove from the heat and let rest for 5 minutes. Serve hot in deep bowls; if resting makes it too thick, loosen it with a few tablespoons of hot water or broth.
