Filipino Chicken Relleno

This lemon-rubbed baked Filipino chicken is stuffed with ground pork, Spanish chorizo, raisins, and Cheddar, and served with its own broth. It is usually served for special occasions.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 45 mins
• Calories: 597 Calories

Ingredients

• 2 large eggs
• 1 lemon, juiced
• ½ cup shredded Cheddar cheese
• 1 pound ground pork
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 tomato, diced
• 1 carrot, cut into matchsticks
• 1 (4.5 pound) whole chicken
• 1 (1.5 ounce) box raisins
• 1 link chorizo de bilbao (spicy Spanish semi-cured sausage), finely chopped
• 1 tablespoon corn flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Remove breast bones from chicken. Rinse and pat dry with a paper towel. Place chicken in a roasting pan. Pour soy sauce and lemon juice over chicken, rubbing liquid into the cavity as well.

Step 3

Mix ground pork with onion, tomato, eggs, carrot, chorizo, Cheddar cheese, raisins, garlic, salt, and pepper in a bowl. Stuff chicken with the mixture. Sew the opening to secure the filling.

Step 4

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. Cover chicken with aluminum foil if it is getting brown too quickly. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool briefly before slicing crosswise.

Step 5

Pour drippings from the chicken and broth in a pot over medium-high heat. Bring to a boil. Add corn flour; stir constantly until sauce thickens, 5 to 8 minutes. Serve with the chicken.