Chicken Relleno

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    In our recipe for chicken relleno [roast stuffed chicken], we have done away with any canned sausages and sweet pickles and returned the olive to its rightful place as a wonderful counterpoint to the ground pork-chorizo filling.


    • 2 tablespoons canola oil
    • 1 garlic clove, minced
    • 1 medium onion, diced


    1. In a large skillet over medium heat, warm the oil. Add the garlic, onions, and carrots and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their juices, about 3 minutes. Transfer the mixture to a large bowl and set aside to cool completely.
    2. Add the pork, chorizo, bell pepper, olives, raisins, 2 teaspoons salt, ½ teaspoon bl