Chicken Relleno

Chicken Relleno

WINNING RECIPE! This is the dish I cooked back in 2016 on Channel 4's Kristy Allsopp's Handmade Christmas which was hailed as the Best Alternative Christmas Dish. Relleno means stuffed and this dish takes time and effort but it is worth it! 

A true Filipino showstopper, chicken relleno is a whole deboned chicken stuffed with a rich, savoury filling of pork mince, chorizo, cheese, vegetables, and eggs, then roasted until golden and juicy. Marinated beforehand for flavour and basted during roasting, the result is a beautifully tender, flavour-packed centrepiece with layers of savoury, slightly sweet, and aromatic notes. Traditionally served for festive occasions, it’s a dish made to impress and celebrate.

Chicken Relleno

RoniB's Kitchen
Servings

6

Prep Time

30 minutes

Cook Time

15 minutes

Calories

488

Cuisine

Filipino

Category

Main, Festive Fare

Chicken relleno—deboned chicken stuffed with savoury pork filling and roasted until golden. A festive Filipino centrepiece.

Chicken Relleno

Ingredients

  • Whole chicken deboned (ask your butcher to do this without breaking the skin)

{"type":"heading","heading_text":"Marinade","ingredient":null}

  • 230ml lemonade or Sprite or 7-Up
  • 60ml ketchup and 60ml soy sauce
  • 3 pcs chicken cubes crushed
  • 1 1/2 tsp pepper

{"type":"heading","heading_text":"Meat stuffing","ingredient":null}

  • 60g mince pork
  • 140g chorizo diced
  • 140g olives chopped
  • 140g grated cheese
  • 3 eggs lightly beaten
  • 1 small onion chopped
  • 1 carrot cut into small cubes
  • 1 bay leaf crushed
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 pcs hard boiled egg

{"type":"heading","heading_text":"Basting sauce","ingredient":null}

  • chicken drippings
  • achuete seeds
  • butter

{"type":"heading","heading_text":"Dipping sauce","ingredient":null}

  • 1 jar RoniB's Kitchen Adobo Sauce

Directions

    {"type":"heading","heading_text":"Pre-cooking","direction":null}

    1. In a bowl, mix all the marinade ingredients

    2. Marinade the deboned chicken
    3. Cover and refrigerate overnight

    {"type":"heading","heading_text":"Stuffing","direction":null}

    1. In a bowl, mix all the meat stuffing ingredients except for the hard boiled eggs

    {"type":"heading","heading_text":"Assembly","direction":null}

    1. Pre-heat oven at 190C
    2. Drain the marinade and place the chicken on a board - wiping the skin to dry
    3. Stuff the chicken with the meat mixture and placing the hard boiled eggs in the middle of the cavity before adding more meat mixture on top
    4. Sew the ends and place on a roasting tin (with rack will be good)
    5. Rub skin some butter and ground pepper
    6. Place chicken on roasting rack cover with foil.

    {"type":"heading","heading_text":"Roasting","direction":null}

    1. Place chicken in the oven and roast for 45 minutes. Collect drippings.

    2. Remove foil and roast for a further 20-30 minutes or until juices run clear and internal temperatures reach about 75C

    3. Do the basting sauce by placing the drippings in a small pan and add the other ingredients until it turns red in colour
    4. Remove from the heat
    5. Remove the achuete seeds
    6. Baste the chicken with this basting sauce every 10 minutes

    {"type":"heading","heading_text":"Dipping sauce","direction":null}

    1. In a small sauce pan pour a jar of RoniB's Kitchen Adobo Sauce and reduce on medium-high heat until sauce consistency
    2. You may also thicken using cornflour once slightly reduced. Mix 1 tsp cornflour with 1 tbsp water in a bowl and add in the pan until sauce thickens.
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