Chicken Relleno Rolls Embutido Style. This is an alternative version of my Chicken Meatloaf, Chicken Relleno Style. Basically it is similar to an embutido but the stuffing is rolled on a chicken skin mimicking a chicken relleno. This recipe of Chicken Relleno Rolls Embutido Style could make three rolls of about three inches in diameter lug. Because the recipe uses only one chicken as a casing the deboned chicken has to be divided into three equal parts. There will be enough chicken skin to cover only the top half of the roll. Instead of steaming I have baked the chicken relleno rolls in an oven. Here is the recipe of my Chicken Relleno Rolls Embutido Style.
1 1/2 kilo chicken, deboned, trim excess meat, remove wings and legs
1/4 cup soy sauce
juice from 3 kalamansi
1 tsp. salt
1/2 tsp. pepper powder
1/2 kilo ground chicken
1/2 kilo ground pork
150 grams, chopped ham
1/2 cup chopped Vienna sausage
1 small size carrot, finely diced
1 small size bell pepper, finely diced
1 stalk celery, finely chopped
1 medium size onion, finely diced
1/2 cup pickled relish
1/2 cup raisins
1 1/2 cup grated cheddar cheese
1 tbsp. garlic powder
4 eggs, beaten
1/4 cup soy sauce
36 hard boiled quail eggs
salt and pepper to taste
1/4 cup butter
Marinate the deboned chicken with soy sauce, garlic powder, kalamansi juice and salt and pepper to taste for 4 hours or overnight, place in the refrigerator. In a big bowl mix the first fourteen ingredients for the stuffing. Season with salt and pepper to taste. Stuff the mixture into the de-boned chicken.
Cut the deboned into three equal sizes keep aside. Divide the stuffing mixture and quail eggs into three equal parts, keep aside. In a large platter layout determined size of aluminum foil, lay the deboned chicken skin in the middle of the foil making sure that there is enough chicken skin on at least 1/2 side of the roll. Place one part on the chicken stuffing over the chicken skin to form a lug/roll about 3” in diameter. Before rolling distribute 1 part on the quail eggs in the chicken stuffing. Roll the chicken mixture making sure that 1/2 of the roll is covered with the chicken skin. Repeat process on the remaining two/parts ingredients.
Put the chicken rolls in middle rack on the oven pre-heated at 200°C. Bake the chicken rolls at 200°C for 45 minutes to 1 hour. Then remove the aluminum foil from the chicken rolls and arrange on a baking tray, ensuring that the chicken skin side on the rolls are on top. Brush the skin with the mixture of butter and banana ketchup. Increase the oven temperature to 250°C. Continue to bake for 10 to 15 minutes. During the final 5 minutes of baking brush the skin with the mixture of butter and banana ketchup one more time. Let cool down and slice into 1” thick and serve with banana ketchup.