Relleno de Pollo Catracho

Name: Relleno de Pollo Catracho
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: Honduras
Ingredients: 1 3 lb Whole chicken (cleaned); 0.5 lb Ground beef; 1 medium Onion (finely chopped); 2 cloves Garlic cloves (minced); 0.5 medium Bell pepper (finely chopped); 30 g Raisins (chopped); 0.5 cup Breadcrumbs (soaked in milk); 1 liter Milk (for soaking breadcrumbs and for basting); 0.25 cup Tomato sauce; 1 teaspoon Achiote powder (for color); 3 tablespoons Mayonnaise; 3 tablespoons Mustard; 1 tablespoon Chicken broth; 1.5 teaspoons Salt; 0.25 teaspoon Black pepper; 2 tablespoons Cooking oil; 1 piece Kitchen twine

A classic Honduran dish featuring a whole chicken stuffed with a savory mixture of ground meat, vegetables, fruits, and spices. It's a festive and flavorful meal, often prepared for special occasions.

준비 시간45 minutes

조리 시간1 hour 30 minutes

총 시간2 hours 15 minutes

1회 제공량6

난이도Hard

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
In a skillet, heat cooking oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until softened.
2
Add ground beef to the skillet and cook until browned. Drain excess fat.
3
Stir in the soaked breadcrumbs, raisins, tomato sauce, achiote powder, mayonnaise, mustard, chicken broth, salt, and pepper. Mix well and cook for a few minutes until the filling is well combined and slightly thickened.
4
Preheat oven to 350°F (180°C).
5
Rinse the chicken inside and out and pat dry. Season the outside of the chicken with salt and pepper.
6
Carefully stuff the chicken with the prepared filling. Be careful not to overstuff.
7
Tuck the wings under the body and tie the legs together with kitchen twine to keep the stuffing in place.
8
Place the stuffed chicken in a roasting pan. You can baste the chicken with a little milk or chicken broth during cooking for extra moisture.
9
Roast for approximately 1.5 hours, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
10
Let the chicken rest for 10-15 minutes before carving and serving. Serve with the stuffing on the side.

요리 기록 추적

💡 전문가 팁

✓Ensure the breadcrumbs are well soaked in milk to create a cohesive filling.
✓If you don't have kitchen twine, you can use toothpicks to secure the opening.
✓For a richer flavor, you can add a tablespoon of Worcestershire sauce to the filling.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add chopped apple or prunes to the filling for a touch of sweetness.
Some recipes include a tablespoon of white wine or brandy in the filling for added depth of flavor.
For a crispy skin, you can increase the oven temperature to 400°F (200°C) for the last 15-20 minutes of cooking.