Panamanian Casserole-Style Tamale

In a pot over medium heat, add the vegetable oil and cornmeal. Stir well.

Gradually pour in the chicken broth, stirring constantly until the mixture thickens.

Season with salt and pepper, remove from heat, and set aside.

Place the chicken breasts in a bowl.

Add half of the minced garlic, the Worcestershire sauce, and half of the white wine.

Mix well and let marinate for 1 hour.

In a pan, heat some olive oil and sauté the marinated chicken until golden brown.

Remove the chicken and set aside.

In the same pan, add more olive oil if needed and sauté the onion, remaining garlic, sweet peppers, and julienned bell peppers.

Pour in the remaining white wine and chicken broth. Let the mixture come to a boil.

Add the sautéed chicken and coriander leaves

Simmer over medium-low heat until the chicken is fully cooked and tender.

Remove the chicken from the sauce and shred it using two forks.

Return the shredded chicken to the pan and mix with the sauce. Add sliced olives and chopped capers.

Adjust seasoning with salt and freshly ground black pepper.

In a large casserole dish or individual baking dishes, spread a layer of the cornmeal dough.

Add a layer of the chicken filling (avoid using too much sauce).

Top with another layer of cornmeal dough.

Optional: Gratin in the oven until lightly golden on top.