Filipino Chicken Relleno Recipe

Name: Filipino Chicken Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4.5 pound) whole chicken; 2 tablespoons soy sauce; 1 lemon, juiced; 1 pound ground pork; 1 onion, diced; 1 tomato, diced; 2 large eggs; 1 carrot, cut into matchsticks; 1 link chorizo de bilbao (spicy Spanish semi-cured sausage), finely chopped; 1/2 cup shredded Cheddar cheese; 1 (1.5 ounce) box raisins; 2 cloves garlic, minced; salt and ground black pepper to taste; 1 cup chicken broth; 1 tablespoon corn flour

Servings: persons

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

1
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (4.5 pound) whole chicken, 2 tablespoons soy sauce, 1 lemon, juiced, 1 pound ground pork, and more.

Yes, Filipino Chicken Relleno falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filipino Chicken Relleno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions