Rellenong Manok | Filipino-style Stuffed Chicken

Rellenong Manok is impressive and delicious! This Filipino stuffed chicken with ground pork filling is baked to golden perfection for the perfect dinner entree your guests will be raving about! Serve with steamed rice or mashed potatoes for a hearty and tasty meal.

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How to Make Rellenong Manok

✅Ingredients

1 (4 to 5 pounds) whole chicken, deboned
1/2 cup calamansi or lemon juice
2 tablespoons soy sauce
1/8 teaspoon pepper
3 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 tablespoons butter, melted

For The Meat Stuffing
1 1/2 pounds ground pork
1 cup crushed pineapple, drained
1 onion, peeled and grated
1 large carrot, peeled and shredded
1/4 cup bread crumbs
1 cup sharp cheddar, shredded
1 cup raisins
¼ cup banana ketchup
3 eggs, beaten
2 teaspoons salt
1 teaspoon pepper

✅Instructions

In a large bowl, combine calamansi juice, soy sauce, and pepper. Marinate deboned chicken in the mixture for about 1 hour (under refrigeration), turning chicken occasionally. Drain chicken well and pat dry.

In a large bowl, combine ground pork, pineapple, onion, carrots, bread crumbs, cheese, raisins, ketchup, and beaten eggs until well-distributed. Add salt and pepper and combine well.

Through the lower opening, spoon half of the stuffing into the chicken. Insert the boiled eggs, positioning them along the chicken's centerline. Fill the chicken with the remaining stuffing mixture.

Sew the neck and lower openings of the stuffed chicken. With a paper towel, gently wipe down the surface of the chicken to remove any stray bits of the meat stuffing. Tie legs together with kitchen twine.

Liberally brush the surface of the chicken with mayonnaise.

Carefully transfer to a lightly greased roasting pan, tucking the wings close to the chicken's body to prevent them from burning before the chicken is cooked through.

Roast in a 375°F oven for about 1 1/2 hours, occasionally brushing with mayonnaise. In the last 20 minutes of cooking, liberally brush the skin with butter, then continue roasting until the internal temperature reaches 165°F and the skin is golden brown.

Remove from heat and let stand for about 10 to 15 minutes before slicing. Serve hot.

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