Saturday, August 10, 2013


Chicken relleno stuffed with ground pork, ham and other especial ingredients to make this dish delicious.

1 kilo chicken, deboned
3 tbsp. soy sauce
2 tbsp. lemon juice or calamansi juice
½ kilo ground pork shoulder
¼ kilo ham, chopped
1 onion, chopped
1 piece chorizo
¼ cup pickle relish
¼ cup chopped pitted green olives
2 tbsp.  Capers
5 large eggs
2 tsp. Worcestershire sauce
1 tsp. salt to taste
¼ tsp. pepper
½ cup soft butter

Marinate deboned chicken in soy sauce and lemon juice. Set aside.
Mix thoroughly the stuffing. Stuff chicken with meat mixture.
Sew up opening and tie with a string to keep the shape of the chicken.

Bake at 350 degrees F in a pan lined with aluminum foil for 2 hours or until done.
Keep on basting with the pan drippings.
Serve with strained pan drippings.

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