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Gallina Rellena Nicaragüense
A festive and traditional Nicaraguan dish, Gallina Rellena features a whole hen stuffed with a savory mixture of ground pork, vegetables, fruits, and spices. It's a rich and flavorful centerpiece, often prepared for special occasions like Christmas.
🧂 Ainekset
- 1 whole Whole hen(about 4-5 lbs, cleaned)
- 1 lb Pork shoulder(ground)
- 1 loaf White bread(stale, crusts removed)
- 2 cups Milk(for soaking bread)
- 1 medium Onion(finely chopped)
- 1 medium Green bell pepper(finely chopped)
- 2 medium Carrots(peeled and finely diced)
- 1 medium Chayote(peeled and finely diced)
- 2 medium Potatoes(peeled and finely diced)
- 4 cloves Garlic cloves(minced)
- 0.5 cup Raisins
- 0.5 cup Green olives(pitted and chopped)
- 0.25 cup Capers(drained)
- 2 tbsp Worcestershire sauce
- 1 cup Tomato sauce
- 3 tbsp Butter
- 1 to taste Salt
- 1 to taste Black pepper
- 0.5 cup Sour orange juice(or lime juice)
👨🍳 Ohjeet
- 1
Marinate the hen: In a bowl, combine sour orange juice, minced garlic, salt, and pepper. Rub the hen inside and out with the marinade. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
💡 Ammattilaisvinkit: Ensure the hen is thoroughly coated with the marinade. - 2
Prepare the stuffing: Soak the bread in milk until softened. Squeeze out excess milk.
💡 Ammattilaisvinkit: Use slightly stale bread for better texture. - 3
In a large skillet, melt butter over medium heat. Add chopped onion and bell pepper, sauté until softened.
- 4
Add ground pork to the skillet and cook, breaking it up with a spoon, until browned. Drain excess fat.
- 5
Add diced carrots, chayote, and potatoes to the skillet. Cook until slightly tender.
- 6
Stir in the soaked bread, raisins, olives, capers, Worcestershire sauce, and tomato sauce. Mix well until combined.
💡 Ammattilaisvinkit: Ensure all ingredients are evenly distributed. - 7
Season the stuffing with salt and pepper to taste. Let it cool slightly.
💡 Ammattilaisvinkit: Taste the stuffing mixture and adjust seasonings as needed. - 8
Preheat oven to 350°F (175°C). Rinse the hen and pat it dry. Loosely stuff the hen with the prepared mixture. You can truss the legs and tuck the wings if desired.
💡 Ammattilaisvinkit: Do not overstuff the hen, as the filling will expand. - 9
Place the stuffed hen in a roasting pan. Cover loosely with aluminum foil.
💡 Ammattilaisvinkit: Using foil helps to keep the hen moist during cooking. - 10
Roast for about 2 hours, or until the hen is cooked through and the juices run clear. Remove foil for the last 30 minutes to allow the skin to brown and crisp.
💡 Ammattilaisvinkit: Internal temperature should reach 165°F (74°C). - 11
Let the hen rest for 10-15 minutes before carving and serving with the stuffing.
💡 Ammattilaisvinkit
- ✓The stuffing is more of a sauce-like consistency once cooked.
- ✓If you can't find sour oranges, regular lime juice is a good substitute.
- ✓This dish is labor-intensive but highly rewarding for special occasions.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add diced pineapple to the stuffing for a touch of sweetness.
- Use chicken instead of hen for a quicker cooking time.
- Some recipes include a bit of brown sugar in the stuffing for added sweetness.