Ingredients

Whole chicken, deboned (Ask your butcher to do this without breaking the skin)


MARINADE

230ml lemonade or Sprite or 7-Up

60ml ketchup and 60ml soy sauce

3 pcs chicken cubes, crushed

1 1/2 tsp pepper

MEAT STUFFING

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 and 2 tbsp ketchup

2 pcs hard boiled egg

BASTING SAUCE

Chicken drippings, achuete seeds, butter

DIPPING SAUCE

1 jar RoniB's Kitchen Adobo Sauce



How to

PRE-COOKING

  1. In a bowl, mix all the marinade ingredients

  2. Marinade the deboned chicken

  3. Cover and refrigerate overnight

STUFFING

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

ASSEMBLY

  1. Pre-heat oven at 190°C

  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.

ROASTING

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

  2. Remove foil and roast for a further 20 to 30 minutes or until juices run clear and internal temperatures reachabout 75°

  3. Do the basting sauce by placing the drippings in a small pan and add the other ingredients until it turns red in colour. Remove from the heat. Remove the achuete seeds.

  4. Baste the chicken with this basting sauce every 10 minutes.

DIPPING SAUCE

In a small sauce pan, pour a jar of RoniB's Kitchen Adobo Sauce and reduce on medium-high heat until sauce consistency. 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.

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!

Chicken Relleno

4-6 servings

120 mins

Main/Festive Fare

Chicken

0
0