Receta Chicken Relleno ( Rellenong Manok )

by Manny Montala

Chicken Relleno ( Rellenong Manok ) 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. Advertisements 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.   5.0 from 2 reviews How to Cook Chicken Relleno (Rellenong Manok)   Print Prep time Cook time Total time   Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned. Author: Manny Recipe type: Chicken Recipe Cuisine: Filipino Serves: 2 to 3 servings Ingredients Ingredients for Chicken Relleno: 1 small chicken, deboned 8 oz bottle Sprite ¼ cup banana catsup ¼ cup soy sauce 3 pcs chicken bouillon cubes,crushed 1- ½ tsp. pepper ¼ cup ground pork 3 pcs egg, lightly beaten 3 slices ham, diced ½ cup cheese, grated ¾ cup raisins 1 pc small onion, chopped 1 pc bay leaf ¼ 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 ¼ 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 Advertisements 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. Nutrition Information Serving size: 1 cup (diced) Calories: 250 3.5.3228   Advertisements Try Other Delicious Recipes:Sizzling Bangus Sisig This sizzling fish sisig recipe is one of the many…Savory Style Chicken Are you searching for a tasty roasted chicken or fried…Boneless Lechon Belly (Stuffed Roasted Pork Belly) This lechon belly is an oven roasted pork belly rolled…