🍗 Chicken Relleno

Meat · Main ingredient: Chicken · ⏱ 85 min · Serves 5 · ~₱425 · Best for: Dinner, Lunch

Ingredients

• 1.35 kg 1 whole chicken (1.2-1.5 kg), deboned, skin kept intact
• 250 g Ground pork
• 0.25 cup Chorizo de bilbao or Vienna sausage, chopped
• 0.25 cup Carrots, diced
• 0.25 cup Green peas
• 0.25 cup Raisins
• 2 pc Eggs (1 raw for the mixture, 2-3 hard-boiled for the center)
• 0.25 cup Grated cheese
• 0.25 cup Breadcrumbs
• 4 cloves Garlic, minced
• 1 pc Onion, chopped
• 2 tbsp Soy sauce
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste
• 2 tbsp Cooking oil, plus more for basting or frying

Instructions

1. Debone the chicken carefully, keeping the skin intact, and lay it flat, skin side down; season inside with salt, pepper, and soy sauce.
2. In a bowl, mix ground pork, chorizo, carrots, peas, raisins, raw egg, cheese, breadcrumbs, garlic, onion, salt, and pepper to make the filling.
3. Spread half the filling over the deboned chicken, arrange hard-boiled eggs in the center lengthwise, then top with remaining filling.
4. Roll the chicken tightly to enclose the filling, forming a log, and secure with kitchen twine or skewers.
5. Preheat oven to 180°C (350°F). Brush the rolled chicken with oil.
6. Roast for 60-75 minutes, basting occasionally, until golden brown and cooked through (internal temperature 75°C/165°F). Alternatively, pan-fry all sides until golden then simmer in broth until cooked, or steam then fry to crisp the skin.
7. Let rest for 10 minutes before slicing into rounds.
8. Serve sliced, garnished with the visible egg and vegetable filling pattern, alongside gravy or ketchup.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.