• 1 whole or 1.3 to 1.5 kg. chicken, deboned

For Marinade:

  • 3 8-gram sachets MAGGI MAGIC SARAP
  • 1 tsp. black pepper
  • 2 tbsp. kecap manis or dark sweet soy sauce
  • ½ lemon, juiced

For Stuffing, combine the following in a bowl and mix well:

  • 2 pcs. fresh pork sausage
  • 15 pcs. hard-boiled quail eggs
  • 1 cup grated Mozzarella
  • ½ chorizo Pamplona, cut into strips
  • 6 pcs. cornichons (small pickles)
  • 4 slices honeyed ham
  • 2/3 cup sugar
  • 1 cup sliced red onions
  • 1 cup chopped and seeded tomatoes
  • 2 tbsp. balsamic vinegar
  • 1 cup sliced leeks
  • 1 tbsp. butter

Cooking Instructions:

  1.  Season chicken with marinade ingredients for at least 4 hours.
  2.  Layer stuffing ingredients inside chicken in the sequence stated above. Truss chicken and place in a roasting pan. Cover in foil and bake in a pre-heated 350⁰F oven for 30 minutes. Remove foil and brush with olive oil. Continue baking until golden brown, around 45-60 minutes. Let rest 15 minutes before carving.


  1. In a pan, caramelize sugar with onions and tomatoes. Lower heat, then add balsamic vinegar and leeks. Continue cooking until leeks are tender. Add butter and remove from fire. Serve with chicken relleno.

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