Chicken Relleno


This is a great way to cook a roast chicken. Why just shove it in the oven with a lemon up it’s arse when you can make it a lot more special with this traditional Spanish stuffing? The Spanish get it right time and again. Olé.


1 1/5kg chicken
100g jamon or proscuitto ham (finely chopped)
150g pork mince
1/2 red onion (finely chopped)
4 tablespoons breadcrumbs
2 tablespoons fresh parsley (chopped)
1/2 teaspooon dried oregano
1 teaspoon smoked Spanish paprika
1 egg (beaten)


3 tablespoons olive oil
salt & pepper

To make the stuffing, combine all the ingredients and mix well with your hands. Patt dry the chicken, and stuff the bird with the stuffing mix tightly. Tie the legs together with some string.
Drizzle the olive oil over, and add some salt & pepper. Cook in the oven for 30 minutes, basting once in a while, then reduce the heat to 180ºC and cook for a further 30-40 minutes until the juices run clear when you pierce the skin between the thigh and breast. Leave the chicken for 10 minutes before carving to allow all the juices to settle back into the meat.

We had some steamed carrots, green beans and asparagus. We also had some delicious tiny new potatoes which I forgot to serve. I shall be thinking of something to do with those today.

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