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°C 

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.