Chicken (Poussin) Relleno 
Roni Bandong

WINNING RECIPE!

This is the dish I cooked back in 2016 on Kristy Allsopp's Handmade Christmas which was hailed as the Best Alternative Christmas Dish. 

Relleno means stuffed and this dish takes time and effort but it is worth it!

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Ingredients

• Whole chicken, deboned (Ask your butcher to do this without breaking the skin)

Marinade: 

• ​230 ml lemonade or Sprite or 7-Up
• 60 ml ketchup
• 60 ml soy sauce
• 3 pcs chicken cubes, crushed
• 1 1/2 tsp pepper

Stuffing:

• 60g minced pork
• 150g chorizo, diced
• 3 eggs, lightly beaten
• 140g olives, chopped
• 140g grated cheese
• 1 sm onion, chopped
• 1 carrot, cut into small cubes
• 1 bay leaf
• 1/2 tsp paprika
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1/4 tsp pepper
• 2 pcs hard boiled eggs

Basting Sauce

• Chicken drippings
  
• Achute or annatto  Seeds
• Butter

Dipping Sauce

• 1 jar of Roni B’s Kitchen Adobo Sauce

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Procedure

Pre-Cooking​

1. In a bowl, mix all the marinade ingredients
2. Marinate the deboned chicken
3. Cover and refrigerate overnight

Stuffing

1. In a large bowl, mix all the meat stuffing ingredients, except for the hard boiled eggs

Assembly

1. Pre-heat the over at 190°C
2. Drain the marinade and place the chicken on a board, wiping the chicken to dry
3. Stuff the chicken with the meat mixture. Place the hard boiled eggs in the middle of the cavity before adding more meat mixture on top
4. Sew the ends and place on a roasting tin (use a rack. In place of sewing, you can try to use toothpicks to close the opening)
5. Rub the skin with some butter and ground pepper. (If you are using non-salted butter, season the skin with a little salt. You can also use annatto butter or annatto oil to baste)
6. Place the chicken on a rack and cover with foil. 
7. Place the chicken in the oven and roast for 45 minutes. Collect the drippings
8. Remove the foil and roast for a further 20-30 minutes or until the juices run clear and internal temperatures reach abut 75°C. While the chicken continues to cook, make your basting sauce. 
9. Place the drippings in a small pan and add the other ingredients until it turns red in color. Remove from heat. Remove the annatto seeds. 
10. Baste the chicken with the sauce every 10 minutes. 

Dipping Sauce: 

1. In a small sauce pan, pour a jar of RoniB’s Kitchen Adobo Sauce, and reduce on medium-high heat until it reaches a saucy consistency. You can also thicken the sauce using a cornflour slurry once it is slightly reduced.  Just mix 1 tsp cornflour with 1 tbsp water in a bowl and add in the pan until the sauce thickens. 

Bring water to a boil.  Salt heavily. 
Cook angel hair pasta in the boiling water ffor 2 minutes & 20 seconds. Once cooked, set aside
Warm cooking pan and add olive oil. 
Sautee garlic and shallots. 
Add crab and cook for 3 minutes. Set aside. 
Start with a cold saucepan.
Pour cream and aligue mixture and bring to a simmer. 
Simmer for 3 minutes.
Season with salt and pepper
Add the cooked angel hair pasta.
Toss pasta in the sauce and add the lemon juice. 
Plate your pasta. Give it a little twirl to create a small mound. 
Add crab on top
Garnish with espelette pepper, garlic chips, and alfalfa sprouts.
Eat and enjoy