Chicken Relleno

So for dinner, I made a traditional Filipino Christmas dish … and it’s February! Blame it on the rainy and somewhat chilly morning, I decided it will be chicken relleno for tonight. Relleno, which means “stuffed” is served mostly during festivities in the Philippines. It is quite laborious, preparation wise, with all the chopping, sewing (yes, sewing with needle and thread) and tying involved, not to mention that the chicken has to be tunnel boned. The first time I made this dish, I deboned the chicken myself. Not happening again! Most butchers would be happy to do it for you for a little extra charge. The dish looks complicated and the ingredients can be overwhelming if you read the recipe but once you have sorted them out, it is actually very easy to make. This serves 8-10 people.

Ingredients:

  • 1.5-2.0 kg chicken
  • 1 1/2 tbs calamansi juice (Calamansi or Calamondin, Citrofortunella microcarpa,  is not commonly available in Sydney so I used lime juice instead. You can also substitute lemon juice.)
  • 1/4 cup soy sauce
  • 1/2 kg pork mince (or ground pork)
  • 3 pcs chorizo bilbao, chopped (Chorizo bilbao is a type of sausage used a lot in cooking Filipino dishes. Apparently, it is not from Bilbao, Spain but actually manufactured in the USA. Chorizo bilbao is available in most Asian stores.)
  • 1 cup Vienna sausage, chopped
  • 1 cup sweet ham, chopped
  • 1 cup onion, chopped
  • 1/2 cup red capsicum (bell pepper), diced
  • 1/2 cup raisin
  • 1/2 cup pickle relish ( or sweet spiced gherkins, chopped finely)
  • 3 eggs
  • 4 eggs, hard-boiled
  • 2-3 tbs grated cheese
  • 1 1/2 tsp salt
  • 1 tsp sugar

I told you it sounds like a lot of ingredients to prepare. But once you have organised all you need, the next steps will be easy.

Marinate chicken in calamansi (or lime or lemon juice) and soy sauce for at least 30 minutes.

While chicken is marinating, boil the 4 eggs, then chop and prepare other ingredients.

Except for the hard-boiled eggs, combine all ingredients in a bowl.

With your hands, mix the ingredients really well. You can wear gloves if you like but I prefer not to. 🙂

Stuff 1/3 of the filling into the chicken cavity. Put two peeled hard-boiled eggs then stuff with 1/3 of the filling.

Place the remaining two peeled hard-boiled eggs then finish stuffing the cavity with the remaining 1/3 filling.

Sew the openings and tie the chicken roll with kitchen string.

Wrap stuffed chicken in foil tightly. You can tie it again with kitchen strings to secure foil in place.

Put chicken in a stockpot and add enough water to cover wrapped chicken. Cover pot and boil chicken for 1 1/2 hours.

After boiling, unwrap chicken and transfer to a roasting pan. Skim the fat off the skin. Bake it for 25-30 minutes or until golden at 180C degrees.

Rest chicken and let it cool before slicing. If it's too hot, meat stuffing will crumble when you slice the chicken roll.

Serve it hot with gravy or cold with catsup. Enjoy the festive stuffing!

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This entry was published on February 1, 2012 at 1:16 pm. It’s filed under baking, cooking, food, recipes, Uncategorized and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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