Succulent Chicken Relleno
Chicken Relleno is a Filipino specialty. From the Spanish word relleno, which means stuffed, this recipe is deboned chicken stuffed with appetizing ingredients such as ground pork, bacon, sausages, and egg. Chicken is not the only Filipino relleno recipe; there is also the rellenong bangus or milkfish that is popular amongst Filipinos. The Embutido or Filipino-style meatloaf is also a similar recipe.
You might find Chicken Relleno a little bit challenging to make because of its arduous preparation but it will be definitely worth it once you tried it out! I’ll teach you how to prepare this Filipino specialty and maybe you can add it to your menu in your next special dinner!
1 whole chicken, de-boned with shape kept
- 1/2 cup soy sauce
- 1/4 cup Calamansi or lemon juice
- 1 Tbsp. sugar
- 1/2 kilo ground lean pork
- 11/2 cup Vienna sausage, chopped
- ½ cup bacon, diced
- 1/2 cup sweet pickled relish
- 1/2 cup raisins
- 1/2 cup grated cheese
- 1 medium size carrot, chopped
- 3 eggs, beaten
- 3 hard-boiled eggs, sliced
- Salt and pepper
- 1/4 cup butter
- 1 Tbsp. sugar
Marinate chicken in soy sauce, calamansi or lemon juice, and sugar for at least 2 hours or overnight and set aside.
In a separate bowl, combine all stuffing ingredients and season with salt and pepper to taste.
Stuff mixture into the de-boned chicken.
Arrange the hard-boiled eggs in the center and sew the opening.
Roast chicken at 170 C for 1 to 2 hours, occasionally basting the skin with butter.
Roast until golden brown.
That’s it! Cut it into slices for a more appetizing look.
Enjoy Chicken Relleno!
Tita Kathy’s tip:
Try personalizing your Chicken Relleno recipe by changing the stuffing with your favorite ingredients. Also don’t forget to serve Chicken Relleno with catsup!
Will you be trying this recipe in your home soon? Let me know in the comment box below! Until next time!