Chicken Relleno Recipe

Chicken Relleno

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun. 

Topping off this festive adventure is the Chicken Relleno. Mere mention of this dish conjures images of sumptuous feasts and extravagant dinner spreads. And why not? Chef Pablo "Boy" Logro makes it look like it's very easy and effortless to do. Well, of course, not quite. But Kris and Mark both vow to try it out at home for their respective families.

• 1 whole deboned chicken
• 500 grms. minced chicken breasts
• 25 grms. raisins
• 25 grms. pistachio nuts
• 50 grms. ham chunks
• 6 pcs. hard-boiled quail eggs
• 3 pcs. chorizo de bilbao
• 230 ml. all-purpose cream
• blanched carrot strips
• 500 grms. beaten eggs
• 1 tspn. salt
• 100 grms. all-purpose flour
• 50 grms. white onion brunoise
• 1 tspn. salt and pepper
• 2 pcs. big apples
• 1 tspn. paprika

 

1 Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, white onion brunoise, all-purpose cream, egg, flour, salt and pepper.

2 Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.

3 Wrap in aluminum foil then roast in oven for one hour or until done.

4 Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.

5 Cut into portion size. Arrange on plate and garnish with apple swan.