Chicken Relleno

Submitted by karina on Sun, 10/28/2012 - 13:25

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If the Americans have their turkey for Thanksgiving, we have our Ham and Rellenong manok for Christmas Noche Buena. After shopping for days then prepping for the family feast and rousing reunion, great food is what helps keep the conversation going until the wee hours of the morning. I'm posting my personal recipe in the hopes that you get to enjoy this in your homes this Holiday Season! Recipe by Marie Pascual www.kitchenkitchiekoo.com
Rellenong Manok by Marie Pascual
Photo Credit: 
Marie Pascual
www.kitchenkitchiekoo.com
Ingredients: 
  • 1.5 k whole chicken, deboned
  • ½ kilo lean ground pork
  • 4 pcs chorizo, cut into small cubes
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 red bell pepper (1/2 chopped, the other half into strips)
  • 1 can green peas
  • ½ T Spanish paprika
  • 2 T pickle relish
  • 2 slices of bread torn into pinch size pieces, moistened and mashed with water or broth
  • Chicken meat from the bones (Boil the bones removed from the chicken)
  • 1 egg
  • 2 hard boiled eggs

    Tomato Sauce 1 onion finely chopped1/3 c finely chopped celery1/3 c finely chopped carrots1 can of diced tomatoesjuices and oil of the rellenong manokabout 2 tsp sugarsalt and pepper to taste  

Procedure: 
  • In moderate heat, sauté the chorizo in a little oil until some fat is rendered.
  • Toss in the chopped garlic, onion and red bell pepper.
  • Add the ground pork and cook  till the pink color is gone.
  • Season with paprika, salt and pepper, add the green peas and pickle relish.
  • Turn off the heat when the meat is cooked. (Be careful not to overcook and dry it out.)* Other recipes will include raisins and vienna sausage. I personally prefer the paprika punch of the spanish chorizo. You may include 1/4 c raisins if you like
  • Put meat mixture in a bowl and let it cool
  • Add mashed bread and egg (these are the binders) and the chicken flakes taken from the bones.
  • Finally stuff  the chicken with meat mixture, then the hard boiled eggs, put in the red bell pepper strips which will in turn provide sort of a pattern when sliced to serve.
  • Sew the opening up and put in the oven or turbo broiler. It takes about 45 minutes. Since the stuffing is cooked and the chicken is deboned, this will be quick enough. When it is cooked, let it rest a bit so that slicing will not be messy when it’s time to eat.
  • Serve it on a bed of fluffy rice, so that it will catch the juices of the stuffing and the chicken. Some recipes feature gravy as the sauce. I'd like to serve this instead with homemade tomato sauce

   Tomato Sauce Procedure: Using 1 T oil, preferably olive oil, saute onions, celery and carrots. After 3 minutes, add the diced tomatoes, the juices and oils of the rellenong manok, add sugar,salt and pepper to taste. Let it simmer on low heat for about 30 minutes.  You may want to put it in the blender for a smoother, velvety finish. Or put only half in the blender to leave some chunky bits. Serve on the side. 

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