Chicken Relleno

Made with a whole lot of love, this showstopper is usually served at festive events. Its skin, roasted until golden, holds a yummy mix if ground meat eggs cheese and raisins.

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 90
    minutes preparation time

INGREDIENTS

  • 1 Whole chicken, 1.2 kg, deboned

  • 1/4 cup Silver Swan Soy Sauce

  • 3/4 cup Lemon lime soda

  • 1/2 tsp UFC Ground black pepper

STUFFING

  • 3/4 kg Ground pork

  • 2 Tbsp Chopped white onions

  • 4 Tbsp Sweet pickle relish

  • 2 Chorizo Bilbao, diced

  • 3/4 cup Grated cheddar cheese

  • 1/2 cup Raisins

  • 2 Tbsp Datu Puti Patis

  • 1 Egg

  • 1/4 cup UFC Ground black pepper

  • 1 1/2 tsp UFC Iodized Salt

  • 1/2 tsp Japanese bread crumbs

DIPPING SAUCE

Preparation

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    1Preheat over to 350°F.

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    2Marinate chicken in Silver Swan Soy Sauce, lemon lime soda, and pepper for 30 minutes.

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    3In a mixing bowl, combine ground pork, onion, pickle relish chorizo bilbao, cheese, raisins, Datu Puti Patis, egg, and bread crumbs. Season with salt and pepper.

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    4Put the stuffing in the deboned chicken. Secure neck cavity with skewers and roast for 350°F in the oven for 45 minutes.

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    5Serve with UFC Banana Catsup on the side.

  • No Image Available

    1Preheat over to 350°F.

  • No Image Available

    2Marinate chicken in Silver Swan Soy Sauce, lemon lime soda, and pepper for 30 minutes.

  • No Image Available

    3In a mixing bowl, combine ground pork, onion, pickle relish chorizo bilbao, cheese, raisins, Datu Puti Patis, egg, and bread crumbs. Season with salt and pepper.

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    4Put the stuffing in the deboned chicken. Secure neck cavity with skewers and roast for 350°F in the oven for 45 minutes.

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    5Serve with UFC Banana Catsup on the side.