"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Thursday, December 27, 2012

Chicken Relleno {Stuffed Deboned Chicken}

Chicken Relleno (Stuffed Deboned Chicken)

Chicken relleno has always been a feast to the eyes as much as it pleases our "panlasang pinoy". It has become a tradition, a part of our noche buena or Christmas dinner. Some friends has always asked me how do I make my chicken relleno. Well I haven't posted it before either because it's gone in a flash (oh yes! that fast!)  before I'd get a decent photo of the chicken relleno.

Lucky me! This time,I was able to tap some hands who would want to get a pinch for a bite piece of this stuffed chicken :) This is what we had for Christmas dinner.




 Chicken Relleno 

This is really very easy to make. Fresh deboned chicken are available in the supermarket, so no hassle if you don't know how to debone a chicken - just buy a ready one! Then everything is just going to be just mix-stuff-bake/roast.


Chicken Relleno


Chicken Relleno {Stuffed Deboned Chicken}

Ingredients:
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


  • How to prepare:


1. In a bowl, mix the marinade.Marinate the chicken for about 30 minutes to an hour.
2. Pre heat oven to 190oC 


2. Lay the chicken in a flat surface as shown in the photo above.


3. In a bow,mix all for the stuffing except the hard boiled egg. If you would want to know
if the seasoning is just right, get a small piece and fry it in a pan. This way you would know
if you need to adjust the salt. Some recipe would call for pickles, I opted it out, I wanted the celery
and the paprika instead. 


4. Stuff the mixture inside the cavity. In the mid part squeeze in the hard boiled eggs.

Add caption
5.  When done stuffing, seal the cavity with a toothpick or stitch them if you like. 
then tie the legs to keep it close together. After that, rub some butter and ground pepper.

6.  [Sorry no photos, I forgot to took some on this part] Place the chicken in a roasting pan [or a rectangular baking pan], cover with foil. 

7.  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. The sauce would be reddish. There, we have some basting to do. :) 
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 cool for about 10-15 minutes before slicing. 


8. I love it best with mushroom gravy sauce. Yum!


Happy Holidays!                      













11 comments:

peachkins said...

Your Chicken Relleno looks perfect, Marge! I haven't tried making one....

Pinoy Kitchenette said...

Thanks Peach! You should try it :)

Anonymous said...

Thx it is very helpful to those who are beginners of cooking the Chicken Rellieno...

Pinoy Kitchenette said...

@Anonymous

Thanks! Just wanted to share the fun in preparing, and the joy once the food is cooked and shared and enjoyed by the family.

dinah said...

Hey Marge how do you make the sauce or gravy

dinah said...

Hey Marge how do you make the sauce or gravy

Pinoy Kitchenette said...

@dinah

Hi dinah!
here's how i do the mushroom gravy sauce.... saute mushrooms into spoonful of butter.then add about 1/4 cup of flour, stir and mix...add about 2 cups chicken stock. season with salt and pepper. cook until it thickens.

Simply Shane said...

Hi Marge,can i do the same thing using turbo broiler?thanks!

Simply Shane said...

Hi Marge,can i do the same thing using turbo broiler?thanks!

Pinoy Kitchenette said...

Hi simply Shane! My apologies for the late reply :)
Yes you can do it using turbo broiler. Basically same procedures.
Thanks!

Linda Q said...

Is it possible to make and cook 2 chickens at the same time? What would the cooking times be? An hour do you think?

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