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Pollo Relleno (Stuffed Chicken, Andalusian Style)

Pollo Relleno (Stuffed Chicken, Andalusian Style) is a traditional Spanish recipe (from Andalusia) for classic dish of a boiled chicken stuffed with a blend of rice and ham that's served with fried onion and bell peppers in a tomato base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Stuffed Chicken, Andalusian Style (Pollo Relleno).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesChicken RecipesFowl RecipesVegetable RecipesSpain Recipes



Pollo Relleno (Stuffed Chicken, Andalusian Style): A Spanish recipe for a dish of a boiled chicken stuffed with a blend of rice and ham that's served with fried onion and bell peppers in a tomato base.

Ingredients


2kg chicken
50g butter
1 tbsp olive oil
1 large onion
1 bouqet garni
1 tbsp plain flour
2 tbsp tomato purée
salt and freshly-ground black pepper, to taste
125ml dry white wine

For the Stuffing:
125g cooked rice
125g cooked ham, diced
2 tsp paprika
1 tsp salt

For the Garnish:
2 tbsp vegetable oil
1 large onion, thinly sliced into rings
2 green bell peppers, seeds and membranes removed, sliced into rings
500g tomatoes, blanched, peeled and chopped
salt and freshly-ground black pepper, to taste

Method:

Rub the chicken inside and out with paper towels. Mix all the stiffing ingredients together and stuff into the bird's body cavity. Close the cavity with a skewer or use a trussing needle and tread to sew closed.

Melt the butter with the oil in a large, heavy-based saucepan. Add the chicken and fry until evenly browned. Add the onion and the bouquet garni and reduce the heat to low. Cover and simmer the chicken for about 70 minutes, or until cooked through and tender.

In the meantime, prepare the garnish. Heat the oil in a large frying pan. Add the onion and fry for about 4 minutes, or until soft but not coloured. Add all the remaining ingredients and cook gently until soft. Take the pan off the heat and set aside to keep warm.

Remove the chicken from the pan and arrange in a large, warmed, serving dish. Discard the onion and the bouquet garni. Bring the pan juices to a boil, then sprinkle over the flour, stirring constantly. Stir in the tomato purée, seasoning, and wine then bring to a boil. Cook, stirring constantly, for 2 to 3 minutes, or until the sauce thickens and is smooth.

Arrange the garnish around the chicken, then pour over the sauce. Serve immediately.