I’ll never forget my first taste of Rellenong Manok at a town fiesta in Batangas. My Tita Marilyn brought this golden-brown masterpiece to the potluck, and the moment she sliced into it, revealing perfect spirals of seasoned meat and those surprise hard-boiled eggs, the entire crowd gathered around her dish.
I’d seen my share of impressive party food, but this Filipino stuffed chicken was different. It took me years to finally master my Tita’s rellenong manok recipe. And yes, while deboning the chicken tested my patience (and probably my faith!) those first few times, the proud smile on my Nanay’s face when I served my own version during Noche Buena made it all worth it.
This Filipino stuffed chicken recipe might look intimidating, but I’ll guide you through each step to create this show-stopping Filipino holiday centerpiece that’s become my family’s most requested celebration dish.
Why You’ll Love This Recipe
- Perfect centerpiece dish for special occasions (Noche Buena, Christmas, New Year)
- Impressive presentation that’s actually achievable at home
- Make-ahead friendly components
- Versatile recipe that can be customized
- Rich, savory flavors with a surprise center
- Feeds a crowd elegantly
Rellenong Manok (Filipino Stuffed Chicken)
Equipment
- Sharp boning knife (kutsilyo na pag-debone) Essential for careful deboning
- Kitchen twine (pamtali) Secures the chicken's shape
- Meat thermometer Ensures food safety
- Large mixing bowl For marinating and mixing filling
- Roasting pan with rack Allows even heat circulation
- Needle and cotton thread For sewing openings
- Food processor (optional) Makes grinding ingredients easier
- Aluminum foil For tenting if needed
- Pastry brush For even basting
Ingredients
For the Chicken:
- 1 whole chicken 4-5 lbs – Use air-chilled for better texture
- ½ cup calamansi juice or lemon juice
- 2 tablespoons toyo soy sauce
- ⅛ teaspoon paminta black pepper
- ¼ cup mayonnaise
- 2 tablespoons melted butter
For the Stuffing (Palaman):
- 1½ lbs ground pork
- 1 cup crushed pineapple drained
- 1 large sibuyas onion, finely grated
- 1 large karot carrot, finely shredded
- ¼ cup breadcrumbs
- 1 cup sharp cheddar cheese shredded
- 1 cup pasas raisins
- ¼ cup banana ketchup
- 3 large eggs beaten
- 3 hard-boiled eggs
- 2 teaspoons asin salt
- 1 teaspoon paminta black pepper
Instructions
Step 1: Deboning the Chicken (Pag-debone ng Manok)
- Place chicken breast-side down
- Starting from the backbone, carefully separate meat from bones
- Work your way around joints and bones while keeping skin intact
- Remove carcass and reserve for stock
- Temperature: Room temperature (about 25°C)
Step 2: Marination (Pagpapaalat)
- Mix calamansi juice, soy sauce, and pepper
- Marinate chicken for 1 hour in refrigerator
- Temperature: 4°C (refrigerator temperature)
Step 3: Preparing the Stuffing (Paghahanda ng Palaman)
- Combine all stuffing ingredients except hard-boiled eggs
- Mix thoroughly but gently to maintain texture
- Temperature: Keep below 4°C while working
Step 4: Assembly (Pagbuo)
- Pat chicken dry
- Stuff with half the meat mixture
- Place hard-boiled eggs in center
- Add remaining stuffing
- Sew openings closed
- Tie legs together
- Temperature: Work quickly to maintain cold temperature
Step 5: Roasting (Pagluluto)
- Preheat oven to 190°C (375°F)
- Brush with mayonnaise
- Roast for 1.5 hours
- Baste with butter in final 20 minutes
- Final Internal Temperature: 74°C (165°F)
Tips from Lola’s Kitchen
- Secret sa Pagde-debone (Deboning Secret): Freeze chicken for 30 minutes before deboning – makes it firmer and easier to handle
- Lasa ng Palaman (Filling Flavor): Add 1 tablespoon of finely minced garlic for extra Filipino flavor
- Para Hindi Matuyo (Moisture Control): Place a pan of water in the bottom of the oven while roasting
- Magandang Kulay (Color Enhancement): Add 1 teaspoon of atsuete oil to the mayonnaise for a more golden color
- Mas Masarap na Sauce (Better Sauce): Save the drippings for gravy
Traditional Serving Suggestions (Paraan ng Paghahain)
- Serve with steaming white rice (kanin)
- Accompany with banana ketchup-mayo sauce
- Garnish with fresh parsley or spring onions
- Traditional sides: buttered vegetables, pancit canton
- Best served fresh from the oven after 15-minute rest
Troubleshooting Common Issues
- Stuffing Falls Apart:
- Solution: Add more breadcrumbs or one beaten egg
- Skin Tears During Deboning:
- Solution: Patch with chicken skin from wings or neck
- Too Dark Too Quick:
- Solution: Tent with foil, reduce temperature to 165°C
- Stuffing Not Cooking Through:
- Solution: Form a test patty to check seasoning before stuffing
Ingredient Alternatives (Mga Kapalit na Sangkap)
- Calamansi → Lemon or lime juice
- Ground pork → Ground chicken or turkey
- Banana ketchup → Tomato ketchup + 1 tbsp sugar
- Sharp cheddar → Queso de bola or processed cheese
- Raisins → Chopped dried apricots or cranberries
Storage & Reheating
Storage:
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months, well-wrapped
- Store sauce separately
Reheating:
- Oven Method (Best):
- 175°C (350°F) for 20-25 minutes
- Add 60ml chicken broth for moisture
- Microwave (Quick):
- 70% power, 3-4 minutes per portion
- Cover with damp paper towel
Variations
- Christmas Special:
- Add chopped ham and cheese to stuffing
- Include chestnuts for holiday flair
- Spicy Version:
- Add chopped siling labuyo (bird’s eye chilies)
- Include chorizo in stuffing
- Healthier Option:
- Use ground chicken breast for filling
- Replace mayo with olive oil
- Add more vegetables to stuffing
Frequently Asked Questions (FAQs)
Q: Can I prepare this in advance? A: Yes! Debone chicken and prepare stuffing up to 24 hours ahead. Store separately and stuff just before cooking. Q: How do I know if it’s fully cooked? A: Use a meat thermometer – both chicken and stuffing should reach 74°C (165°F). Q: Can I freeze the leftovers? A: Yes, freeze for up to 2 months. Thaw overnight in refrigerator. Q: What’s the best way to prevent dry meat? A: Don’t overcook, use a thermometer, and let rest before slicing. Q: Can I use a different type of meat for stuffing? A: Yes, ground chicken or turkey work well as alternatives.Nutrition
The Story Behind Rellenong Manok (Filipino Stuffed Chicken)
The word “relleno” (spelled “relyeno” in Filipino) comes from the Spanish word meaning “stuffed” or “filled,” a lasting reminder of over three centuries of Spanish colonial influence on Filipino cuisine. While the Spanish brought their technique of stuffing meats, Filipinos made it uniquely their own by incorporating native ingredients and local cooking methods to create dishes like Rellenong Manok (stuffed chicken), Rellenong Bangus (stuffed milkfish), and Rellenong Pusit (stuffed squid).
In Filipino households, particularly during the Spanish colonial period, the ability to serve Rellenong Manok became a symbol of culinary expertise and social status. The tedious process of deboning a whole chicken while keeping the skin intact was considered an art form, often passed down through generations. The dish gained prominence during the American period when refrigeration became more common, allowing families to prepare this labor-intensive dish ahead of special occasions.
Today, Rellenong Manok holds a special place in Filipino celebration cuisine, especially during Christmas (Noche Buena), New Year’s Eve (Media Noche), and town fiestas. Each region has its own variation—some areas in Pampanga add chorizo to the stuffing, while certain parts of the Visayas incorporate local herbs like tanglad (lemongrass). In modern Filipino-American households, adaptations might include ingredients like cranberries or chestnuts during the holiday season, showing how the dish continues to evolve while maintaining its cultural significance.
What makes Rellenong Manok truly special is how it embodies the Filipino spirit of “pagmamahal sa pagluluto” (love for cooking). The time and effort required to prepare this dish make it more than just food—it’s a labor of love, often reserved for cherished family gatherings and celebrations. When a home cook masters this recipe, it becomes a source of pride, much like earning a badge of honor in Filipino cooking.
This recipe has remained relevant even in today’s fast-paced world, where convenience often trumps tradition. Food bloggers, vloggers, and modern Filipino chefs continue to share their versions online, introducing this classic dish to new generations while preserving the techniques that make it special. Whether served in a humble family gathering or a grand celebration, Rellenong Manok continues to be a testament to the sophistication and complexity of Filipino cuisine.