The Happy Home Cook: Rellenong Manok

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 Rellenong Manok (Photo courtesy of Maynila Supper Club's Roni Bandong

Rellenong Manok (Photo courtesy of Maynila Supper Club's Roni Bandong

This is UK Chef Roni Bandong’s prize-winning recipe for Rellenong Manok which was judged “Best Alternative Christmas Dish” on the TV Show “Kirstie’s Handmade Christmas” with celebrity host Kirstie Allsopp. Roni cooked the classic Filipino chicken relleno live within the time limit of two and a half hours on the primetime television program. Roni, co-owner of Maynila Supper Club in the United Kingdom, infused a modern British touch to the Pinoy multi-flavored, rich holiday stuffed chicken.

Ingredients

1 chicken, deboned

For the marinade
230ml Sprite or 7up
¼ cup tomato ketchup
¼ cup soy sauce
3 pcs chicken bouillon cubes, crushed
1 – ½ tsp pepper

For the stuffing
¼ cup ground pork
3 eggs, lightly beaten
140g chorizo, diced
140g black olives, chopped
½ cup cheese, grated
1 small onion, chopped
1 carrot, chopped
1 bay leaf, chopped
½ tsp paprika
2 tbsp. soy sauce
2 tbsp. tomato ketchup
¼ tsp pepper
2 hard-boiled eggs

For the basting sauce
Chicken drippings or olive oil
Achuete (annatto) seeds
Butter
Corn flour

For the adobo sauce
¼ cup soy sauce
½ cup vinegar
1 tsp garlic powder
¼ cup Sprite or 7up
½ tsp ground pepper

For the side dishes
Potatoes
Goose or duck fat
Little gem lettuce
Olive oil
Parmesan cheese, grated
Salt and pepper (for seasoning)

Procedure

For the chicken

  1. Marinate deboned chicken in Sprite/7up, ketchup, soy sauce, bouillon cubes and pepper overnight.

  2. On the next day, drain and prepare the chicken for stuffing.

  3. Mix all stuffing ingredients except the hard-boiled eggs.

  4. Insert the stuffing and hard boiled eggs.

  5. Stitch the openings and place on a roasting tin.

  6. Rub the skin with some butter and ground pepper.

  7. Cover with foil and roast for about 45 minutes in preheated (fan) oven at 190°C.

  8. Remove the foil after 45 minutes to continue cooking to brown the skin for another 30 to 40 minutes.

  9. Cook until juices run clear and collect the drippings.

  10. Baste the chicken.

For the basting sauce

  1. Place drippings in a small pan, add achuete seeds until the red colour comes out.

  2. Add some butter.

  3. Baste the chicken every 10 minutes.

For the adobo sauce

  1. Place all adobo sauce ingredients in a small pan over heat and reduce to sauce consistency.

  2. Thicken with 1 or 2 teaspoons of corn flour to 1 or 2 tablespoons of water.

For the roast potatoes

  1. Par boil potatoes for 10 minutes.

  2. Heat goose fat or duck fat on a baking tray on the hob.

  3. Add the potatoes and coat with the fat.

  4. Transfer baking tray to oven to roast for 45 minutes, turning once.

For the chargrilled little gem lettuce

  1. Heat a griddle pan with some olive oil.

  2. Cut the little gem lettuce in half, lengthwise.

  3. Drizzle little gem lettuce with olive oil and season with salt and pepper.

  4. Sear the seasoned little gem lettuce on the griddle pan.

  5. Remove from the heat and sprinkle with grated parmesan cheese.

  6. Transfer griddle pan under the oven grill.

For more on Chef Roni Bandong, see Watch Our World: Chef Roni Bandong Dreams of FIlipino Adobo in every UK Home.