Pollo Relleno - Southwestern Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
5 lbs roasting chickens (save and cook the giblets, chop and add to filling) |
1 lb ham, chopped |
1/4 teaspoon salt |
1 lemon, zest of, grated |
8 olives, chopped |
1 egg, hard-cooked and chopped |
pepper, to taste |
1/2 cup raisins or 1/2 cup sultana |
1 potato, peeled and finely diced |
Directions:
1. Cover chicken with water and simmer until nearly tender.
2. Drain.
3. Combine remaining ingredients, moistening with stock if necessary.
4. Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.
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