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You are here: Home / Chicken Recipes / Chicken Relleno ( Rellenong Manok )

Chicken Relleno ( Rellenong Manok )

February 2, 2018 by Manny 6 Comments

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Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned. Deboned in a sense that only the bones are removed but the chicken meat is still intact. Unlike the rellenong bangus where only the skin, head and tail remains and stuffed with deboned and flaked fish meat and mixed with other stuffing ingredients.

Cooking this dish is best suited for special occasions because the procedure involve is a little tedious. Deboning the chicken requires some patience and also stuffing it with meat mixture that you have to insure that the chicken is well sewn so the contents won’t spill.

 

Chicken Relleno
Print Recipe
5 from 4 votes

How to Cook Chicken Relleno (Rellenong Manok)

Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken relleno, rellenong manok
Servings: 2 to 3 servings
Calories: 250kcal
Author: Manny

Ingredients

Ingredients for Chicken Relleno:

  • 1 small chicken deboned
  • 8 oz bottle Sprite
  • 1/4 cup banana catsup
  • 1/4 cup soy sauce
  • 3 pcs chicken bouillon cubes crushed
  • 1- 1/2 tsp. pepper
  • 1/4 cup ground pork
  • 3 pcs egg lightly beaten
  • 3 slices ham diced
  • 1/2 cup cheese grated
  • 3/4 cup raisins
  • 1 pc small onion chopped
  • 1 pc bay leaf
  • 1/4 tsp. pepper
  • 2 pcs hard boiled eggs quartered

Ingredients for Liver Sauce

  • 1 cup chicken liver chopped
  • 1 cup saba plantain banana,mashed
  • cooking oil for sauteing
  • 1 pc onion chopped
  • 3 cloves garlic minced
  • 1/4 cup breadcrumbs
  • 1 cup pineapple juice
  • 2-1/2 cup water
  • 1 Tbsp. pepper ground
  • 2 tsp. soy sauce
  • 1-1/4 Tbsp. salt
  • 1 tsp. vinegar

    Instructions

    How to cook Rellenong Manok:

    • Marinate deboned chicken in sprite, catsup, soy sauce, bouillon cubes and pepper overnight.
    • Drain and prepare chicken for stuffing.
    • Mix ground pork, beaten eggs, grated cheese, ham, raisins, onions, bay leaf and pepper.
    • Stuff the chicken with ground meat mixture and quartered eggs.
    • Sew the ends and bake for about 30-45 minutes in preheated oven at 350 °F.
    • Slice and serve with liver sauce.

    How to make Liver Sauce:

    • Combine chicken liver and mashed saba.
    • In a saucepan, heat oil and saute garlic and onion until soft.
    • Add the liver mixture and the rest of the ingredients.
    • Simmer until sauce thickens. Serves 12.

     

    Chicken Relleno

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    Filed Under: Chicken Recipes Tagged With: chicken relleno, filipino food, filipino recipe, panlasang pinoy, rellenong manok

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Brain Omelet
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    Reader Interactions

    Comments

    1. Gem

      December 5, 2018 at 9:48 pm

      Can this be deep fried instead of cooking in oven?

      Reply
      • Manny

        December 5, 2018 at 11:47 pm

        5 stars
        Hi, yes I think you can fry it.

        Reply
      • Francisco Sison

        December 18, 2020 at 11:07 pm

        Traditionally, it calls for steaming the stuffed hen. Then when ready to serve, fry till the desired colored is achieved.

        Reply
        • Manny

          December 19, 2020 at 12:47 am

          5 stars
          Hi Francisco, thanks for the cooking tip!

          Reply
    2. Shamcey

      October 30, 2017 at 1:31 am

      5 stars
      Hi, just reading the ingredients makes me think that this will be a very savory and tasty roasted chicken.

      Reply
      • Manny

        October 30, 2017 at 3:54 am

        5 stars
        Hi Shamcey, I’m sure you are right this stuffed roasted chicken is great for serving on holidays.

        Reply

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