Chicken Relleno

Name: Chicken Relleno
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 1 tablespoon cornstarch or sweet potato starch; 1 large egg; One 4-pound de-boned chicken (have your butcher do this for you); 1 pound ground pork; ¼ pound chanterelle or shiitake mushroom caps, diced; 1 small chorizo, diced; freshly ground black pepper; Salt; ⅓ cup raisins soaked in ½ cup brandy for 30 minutes, then drained; 6 green olives, pitted and diced; 1 roasted red bell pepper, diced; 2 tablespoons unsalted butter, softened; 2 tablespoons canola oil; 1 large carrot, cut in half and sliced lengthwise; 1 garlic clove, minced; 1 medium carrot, diced; 1 medium onion, diced; 2 hard-boiled eggs, shelled

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.

Ingredients

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

Asia
Philippines
Main course
Gluten-free
South East Asia

Method

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.
Add the pork, chorizo, bell pepper, olives, raisins, 2 teaspoons salt, ½ teaspoon bl