Time sure flies fast! Wasn't it just a few months ago when I joined Kulinarya and now here I am co-hosting the challenge for November! When my co-host Annie e-mailed me about this month's theme, we were surprised that we had the same thing in mind, Chicken Relleno. We agreed that great minds think a like (tee-hee!) This dish has been a staple on our family Christmas table for the last 25 years or so but when our dearest friend who used to give it to us passed away a few years back, we have missed it. I know my recipe isn't as good as the one she used to make, but here is my version and tribute to Tita Nene.
Chicken Relleno
Spring Chicken 1 whole
Calamansi 5 pieces, juiced
Salt and Pepper
Filling:
Ground pork 1/2 kilo
Vienna Sausage 5 pieces, sliced into small cubes
Raisins 1/4 cup
Carrot 1 piece, peeled and minced
Onion, Red 1 piece, peeled and minced
Garlic 4 cloves, peeled and minced
Eggs 2 pieces, harboiled and peeled
Salt and Pepper to taste
Debone spring chicken, leaving the legs and wings intact. Wash the chicken and season the cavity with salt and pepper. Marinate in calamansi juice and leave in the refrigerator while preparing the filling.
Mix the filling ingredients together. Make a small patty and fry in hot oil to taste the seasoning, adjust as necessary.
Stuff the cavity of the chicken with the raw filling, insert the peeled, hardboiled eggs in the center and surround with the remaining filling. Roast in a preheated 350 degrees farenheit oven for 1 and a half hour, basting the chicken with melted butter every 15 minutes.
I like serving the chicken when it has cooled down a little so it stays intact when I slice it.
Chicken Relleno
Spring Chicken 1 whole
Calamansi 5 pieces, juiced
Salt and Pepper
Filling:
Ground pork 1/2 kilo
Vienna Sausage 5 pieces, sliced into small cubes
Raisins 1/4 cup
Carrot 1 piece, peeled and minced
Onion, Red 1 piece, peeled and minced
Garlic 4 cloves, peeled and minced
Eggs 2 pieces, harboiled and peeled
Salt and Pepper to taste
Debone spring chicken, leaving the legs and wings intact. Wash the chicken and season the cavity with salt and pepper. Marinate in calamansi juice and leave in the refrigerator while preparing the filling.
Mix the filling ingredients together. Make a small patty and fry in hot oil to taste the seasoning, adjust as necessary.
Stuff the cavity of the chicken with the raw filling, insert the peeled, hardboiled eggs in the center and surround with the remaining filling. Roast in a preheated 350 degrees farenheit oven for 1 and a half hour, basting the chicken with melted butter every 15 minutes.
I like serving the chicken when it has cooled down a little so it stays intact when I slice it.
I made the extra filling into embutido, another childhood favorite. I simply rolled it in aluminum foil, wrapped it tightly and steamed it for 1 and a half hours.
Kulinarya Cooking Club was started by a group of Dilipino foodies living in Sydney, who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish with their family recipes, we hope you find the same passion and love for Filipino food as we do. If you are interested in joining our Kulinarya Cooking Club, please feel free to drop by our food blogs and leave a comment--we would love to hear from you! 
10 comments:
Dahlia, thanks for co-hosting this challenging post! Everyone did a wonderful job. And you even went the extra mile and made embutido, another childhood favorite! Delicious!
This is another relleno dish I have to make=) Excellent Chicken Relleno and I love the Embutido from the excess stuffing...they both look delicious!
Oh, Dahlia! I am really pulling my hair here=;). I owe Kulinarya what? 3 months worth of posting...i don't think i'd be able to catch up. Although i have posted some of the theme dishes before ex. the egg roll. As for the relleno, i've yet to make this stuffed chicken again. This dish is near and dear to me, i learned this from a special person (sshh, secret, my first bf's mom showed me from a to z) She was so anal w/ what type of knife you use to debone the chicken, must be a very sharp paring knife and the chicken should be perfect no skin cuts=;)
I have posted an embotido recipe before...maybe i can link that?
Oh BTW...i was so glad to finally see and purchased a bottle of Suka' Pinakurat. Thanks to you...i wouldn't have a clue what it is=;). I like it!! it taste like it has "tuba" yum!!!
That looks great. I am loving this recipe.
Great idea on the embutido from the leftover filling. It's probably worth making a lot of extra filling just to be able to do that!
Thanks everyone for your kind words! Chicken relleno and embutido are my favorites.
@Pia--I think yes you can link your embutido recipe. Glad you found pinakurat vinegar :)
Hi Dahlia! :)
your chicken relleno looks delicious and festive too with the Christmas tree in the background.. it feels like Christmas already :)
@Olive--we usually put up the Christmas tree on November 1 :)
I love your chicken relleno and the embutido too...they both look yummy.:)
this is one of my to do dish this month... and i will tell you why in my post. i just need to learn how to debone the chicken.. any tips?
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