Whole chicken, deboned (Ask your butcher to do this without breaking the skin)
230ml lemonade or Sprite or 7-Up
60ml soy sauce
3 pcs chicken cubes, crushed
1 1/2 tsp pepper
60g mince pork
140g chorizo, diced
3 eggs, lightly beaten
140g olives, chopped
140g grated cheese
1 small onion, chopped
1 carrot, cut into small cubes
1 bay leaf
1/2 tsp paprika
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp pepper
2 pcs hard boiled egg
1 jar RoniB's Kitchen Adobo Sauce
In a bowl, mix all the marinade ingredients
Marinade the deboned chicken
Cover and refrigerate overnight
In a bowl, mix all the meat stuffing ingredients, except for the hard boiled eggs
Pre-heat oven at 190°C
Drain the marinade and place the chicken on a board, wiping the skin to dry
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
Sew the ends and place on a roasting tin (with rack will be good)
Rub skin some butter and ground pepper
Place chicken on roasting rack, cover with foil.
Place chicken in the oven and roast for 45 minutes. Collect drippings.
Remove foil and roast for a further 20 to 30 minutes or until juices run clear and internal temperatures reachabout 75°C
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.
Baste the chicken with this basting sauce every 10 minutes.
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!