Chicken Relleno (Stuffed Deboned Chicken)


  • 1 deboned chicken (about 1 to 1.5 kgs.)
  • 1/4 butter
  • 1 tsp annato seeds (atsuete) *optional

For the chicken marinade:

  • 2 tsp soy sauce
  • 2 tsp calamansi juice
  • dash of ground black pepper

For the stuffing:

  • 400 g minced chicken
  • 1 red bell pepper, finely chopped
  • 1 large white onion ,finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot,grated
  • 1 pc chorizo de bilbao, finely chopped
  • 1/8 cup raisins
  • 2 pcs pandesal  (or day old bread), soaked in one cup of milk
  • 3/4 cup bread crumbs
  • 1/2 tsp paprika
  • 1/4 tsp  fresh ground pepper
  • 1/2 tsp salt, or to taste
  • 2 hard boiled eggs

Cooking Instructions:

  1. In a bowl, mix the marinade.Marinate the chicken for about 30 minutes to an hour.
  2. Preheat oven to 190oC
  3. Lay the chicken in a flat surface.
    In a bow,mix all for the stuffing except the hard boiled egg.
  4. Stuff the mixture inside the cavity. In the mid part squeeze in the hard boiled eggs.
  5. Seal the cavity with a toothpick or stitch them if you like then tie the legs to keep it close together.
  6. Rub some butter and ground pepper.
  7. Place the chicken in a roasting pan [or a rectangular baking pan], cover with foil.
  8. Bake for about 45 minutes. Remove the foil cover. Get some of the drippings, place it in a cup,then mix in the annato seeds.
  9. Baste the chicken every once in a while to keep from drying. Let the chicken cook for about 45 minutes more or until nice golden brown. Let it cool down for about 10-15 minutes before slicing.
  10. Best with mushroom gravy sauce. Yum!

Source: Pinoy Kitchenette

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