Pollo Relleno Recipe from Uruguay

Pollo relleno - Stuffed chicken

Pollo Relleno Recipe from Uruguay
Region / culture: Uruguay | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4-6

Introduction

Pollo relleno - Stuffed chicken
Pollo relleno - Stuffed chicken

Pollo relleno, or stuffed chicken, is a delicious and flavorful dish that is perfect for a special occasion or a family dinner. This recipe combines the juicy and tender meat of a whole chicken with the sweetness of dried fruits and the crunch of pine nuts.

History

Pollo relleno has its origins in Spanish cuisine, where it is a popular dish served during holidays and celebrations. The tradition of stuffing poultry with a mixture of fruits and nuts dates back centuries and has been adapted and modified by different cultures around the world.

Ingredients

How to prepare

  1. Clean the inside of the whole chicken (without viscera) and stuff it with pine nuts, dried apricots, and whole plums. Secure the chicken by using toothpicks or sewing the stuffed part.
  2. Place the chicken in a baking dish and add butter, salt, and pepper. Allow it to brown well, flipping it over to ensure even cooking.

Variations

  • You can customize the filling of the stuffed chicken by using different dried fruits, nuts, and herbs. Try adding raisins, almonds, or fresh herbs like rosemary or thyme for a unique twist.

Cooking Tips & Tricks

Make sure to thoroughly clean the inside of the chicken before stuffing it to ensure that it cooks evenly and safely.

- Use toothpicks or kitchen twine to secure the stuffed chicken and prevent the filling from falling out during cooking.

- Baste the chicken with butter or oil while it cooks to keep the meat moist and flavorful.

- Let the chicken rest for a few minutes before slicing and serving to allow the juices to redistribute and the flavors to meld together.

Serving Suggestions

Serve the stuffed chicken with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the chicken in the oven ensures that it cooks evenly and develops a crispy and golden-brown skin.

Ingredient Substitutions

If you don't have lard, you can use butter or olive oil as a substitute.

- Feel free to experiment with different types of dried fruits and nuts to create your own signature stuffing.

Make Ahead Tips

You can prepare the stuffed chicken ahead of time and refrigerate it until you are ready to cook it. Just make sure to bring it to room temperature before roasting.

Presentation Ideas

Garnish the stuffed chicken with fresh herbs or a drizzle of balsamic glaze for an elegant and appetizing presentation.

Pairing Recommendations

This dish pairs well with a light and fruity white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains nuts (pine nuts) and may not be suitable for those with nut allergies.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pollo relleno is a classic dish that is sure to impress your family and friends. With a delicious combination of flavors and textures, this stuffed chicken recipe is perfect for any special occasion or weeknight dinner. Enjoy!

How did I get this recipe?

I can still picture the first time I came across this recipe for Pollo relleno, or stuffed chicken. It was many years ago, when I was just a young girl living in a small village in the countryside. Our village was known for its delicious and hearty food, and I was always eager to learn new recipes and techniques from the older women in the community.

One day, as I was walking through the market, I came across a stall run by a traveling chef. He was a tall, lean man with a twinkle in his eye and a smile that seemed to light up the entire market. He was selling all sorts of spices, herbs, and exotic ingredients, and I was immediately drawn to his stall.

I struck up a conversation with the chef, asking him about the different ingredients he had on display. He began to tell me about the art of cooking, about how food could bring people together and create memories that would last a lifetime. I was captivated by his words, and I knew that I had to learn more from him.

The chef invited me to come to his makeshift kitchen that evening, where he promised to teach me a special recipe for Pollo relleno. I was overjoyed at the opportunity and eagerly accepted his invitation. That evening, I arrived at the chef's kitchen, ready to learn and eager to soak up every bit of knowledge he had to offer.

The chef began by showing me how to prepare the chicken, carefully deboning it and setting aside the meat for the stuffing. He then taught me how to make a flavorful stuffing using a mixture of bread crumbs, herbs, spices, and vegetables. As we worked together in the kitchen, I could feel a sense of excitement building inside me. This was more than just a recipe - it was an experience, a journey into the heart of cooking.

Once the chicken was stuffed and rolled, the chef showed me how to roast it to perfection. The smells that filled the kitchen were intoxicating, and I could hardly wait to taste the final dish. When the Pollo relleno was finally ready, the chef presented it to me with a flourish, a smile on his face that matched my own.

I took a bite of the stuffed chicken, savoring the flavors that exploded in my mouth. The combination of the tender chicken, the savory stuffing, and the rich, aromatic spices was like nothing I had ever tasted before. It was a moment of pure joy, a moment that I knew would stay with me forever.

From that day on, I made Pollo relleno a regular part of my cooking repertoire. I would prepare it for special occasions, for family gatherings, and for friends who came to visit. Each time I made the dish, I would remember that magical evening in the chef's kitchen, and I would be filled with gratitude for the knowledge and inspiration he had shared with me.

Over the years, I have made my own adaptations to the recipe, adding my own twist and flair to make it truly my own. But no matter how many times I make Pollo relleno, it will always hold a special place in my heart, a reminder of that fateful day when I first learned the art of cooking from a traveling chef in a bustling market.

And so, as I sit here now, in my own kitchen, surrounded by the aromas of spices and herbs, I am grateful for all the recipes and techniques I have learned over the years. But it is the recipe for Pollo relleno that will always stand out as a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.

Categories

| Uruguayan Recipes |

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