Stuffed Chicken, Andalusian-Style (Pollo Relleno)


serves 4
2 kg (4 lb) Chicken
50 g (2 oz) 4 Tbs Butter
1 Tbs Olive oil
1 Large onion
1 Bouquet garni
1 Tbs Flour
2 Tbs Salt and pepper to taste Tomato puree (paste)
125 ml (4 fl oz) 1/2 cup Dry white wine

for the stuffing

125 g (4 oz) 1/2 cups Cooked rice
125 g (4 oz) Cooked ham, diced
2 tsp Paprika
1 tsp Salt

for the garnish

2 Tbs Vegetable oil
1 Large onion, thinly sliced into rings
2 Green peppers, pith and seeds removed and sliced into rings
1/2 kg (1 lb) Tomatoes, blanched, peeled and chopped
Salt and pepper to taste


1. Rub the chicken inside and out with kitchen towels. Mix all of the stuffing ingredients together and spoon into the cavity. Close the cavity with a skewer or a trussing needle and thread.

2. Melt the butter with the oil in a large, heavy-based saucepan. Add the chicken and fry until it is evenly browned. Add the onion and bouquet garni and reduce the heat to low. Cover and simmer the chicken for about 1 to 1 1/4 hours, or until it is cooked through and tender.

3. Meanwhile, to make the garnish, heat the oil in a large frying-pan. Add the onion and fry until it is soft. Add all of the remainin ingredients and cook gently until they are soft. Remove from the heat and keep hot.

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

5. Arrange the garnish around the chicken then pour over the sauce. Serve at once.

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