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Lulu Olivera recipe for Chicken Relleño, December 24, 2005
Chicken Relleño
Serves 10-12


1 large chicken (1 1/2 - 2 kilos)
3 tablespoon soy sauce
2 tablespoons lemon (1/2 lemon)
1/2 kilo ground pork or ground chicken
1/4 kilo cooked ham, chopped fine
4 pieces Vienna sausage
1/4 cup sweet pickle relish
3 eggs
1/2 cup grated parmesan cheese
10 green olives, chopped
1/2 cup raisins
1 - 2 tablespoons catsup
salt and pepper
2 eggs - hard boiled and peeled


Debone whole chicken, except for leg and wing bones (you can choose to debone the legs and wings as well, but the chicken is harder to work with and may require more stuffing to fill legs and wings as well). Be careful not to rip the skin. Marinate deboned whole chicken in soy sauce and lemon for at least one hour and up to overnight.

Combine next ten ingredients together in a bowl and mix thoroughly. Stuff stuffing into chicken and arrange the two hard boiled eggs length wise in the middle of the stuffed chicken cavity. Sew the ends of the chicken and the places where the skin has ripped with floss, keeping both ends of the floss long (this makes removing the floss easy as you can pull it from either end). Place on roasting pan with bottom portion of the pan filled with water. Cover with foil and bake at 350 degrees for 1 1/2 hours.

When the Relleno is almost done, remove the foil and baste with butter. Continue baking until skin is brown and crispy. Remove from the oven and let cool about 10-15 minutes. Slice lengthwise and arrange on plate in slices. Serve with gravy (made from roasting pan drippings).

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