Recipe Details

Stuffed Chicken (Gallina Rellena)
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Stuffed Chicken (Gallina Rellena)

Roast chicken stuffed with meats, vegetables, raisins and pineapple.

  • Servings: 6


1 tsp Annatto Seeds ground
1 tsp Red Wine Vinegar
2 oz Pineapple diced
2 oz Bottle Dry Red Wine
1 whole Spanish Onion roughly chopped
1 oz Worcestershire Sauce
1 oz Ketchup
1 oz Sour Orange Juice
1 pnch Kosher Salt to taste
1 pnch Cracked Black Pepper freshly ground, to taste
6 lb Chicken
1 oz Butter softened
1 pnch Kosher Salt to taste
1 pnch Ground Black Pepper to taste
2 tsp Canola Oil
7 oz Beef for stew, cubed into 1/2 inch pieces
7 oz Pork Shoulder cubed into 1/2 inch pieces
2 tsp Olive Oil
2 oz Smoked Bacon diced
1 clv Garlic minced
1 lg Spanish Onion diced
1 whole Carrots peeled and diced
1 whole Zucchini Squash or chayote
7 oz Red Bliss Potatoes peeled and diced
1 whole Bay Leaf broken in half
1 whole Tomato peeled, seeded and diced
1 oz California Raisins
1 whole Pimento Stuffed Green Olives sliced into thin rounds
2 oz Pineapple diced small
1 tsp Kosher Salt
1 tsp Cracked Black Pepper
3 oz Stale White Bread
1 oz Milk
1 pnch Salt to taste
1 pnch Pepper to taste
1 cp Chicken Broth
1 oz Ketchup
1 oz Worcestershire Sauce



In a cup, combine annatto seeds and vinegar to make a smooth paste. Reserve.

In a bowl, combine pineapple, wine, onion, Worcestershire, ketchup, juice, salt and pepper; add the paste; stir together and set aside.

Rub hen underneath breast skin with softened butter.

Season all over, inside and out, with salt and pepper.

Put chicken in a plastic bag large enough to hold it and the marinade.

Pour marinade into and all around. Marinate overnight in refrigerator, turning occasionally to insure that all of the chicken is well coated.


In a large skillet, heat canola oil over high heat.

Season beef and pork with salt and pepper.

In small batches, taking care not to crowd the meat, brown on all sides in hot oil.

Remove to a bowl and let cool.

In a large heavy roasting pan or skillet, heat olive oil and cook bacon over low heat until almost done.

Increase heat to medium-high; add garlic and onion; cook until they begin to caramelize.

Add carrots, chayote and potatoes; cook for 3 minutes.

Then, add chicken broth, ketchup, worcestershire and bay leaf.

Stir in tomato, raisins, olives and pineapple; season with salt and pepper.

Remove from heat and set aside to cool.

Stir the seared beef and pork into this mixture; cover and let stand overnight in the refrigerator.

The next day, preheat oven to 375ºF.

Put bread in separate bowl and sprinkle with milk; set aside to soak until all the milk is absorbed.

Then, combine with 2 cups of the stuffing. Reserve remaining stuffing.

Remove chicken from marinade and discard marinade.

Put chicken in a very large roasting pan, breast side up, and stuff with the bread mixture.

Truss the bird and scatter reserved stuffing over it.

Tent with foil to cover and roast at 375ºF for 1 hour.

Remove the foil and brush stuffing mixture off chicken; baste with pan juices.

Recover with the foil and roast for another hour.

Remove the foil; increase heat to 450ºF and roast for another 35 to 45 minutes, until golden brown and 180°F internal temperature.

Remove from oven and allow to rest 10 minutes.

Carve and serve on a large platter with stuffing and sauce around.