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Gallina Rellena

Mexican.Chef's picture
Ingredients
  Young chicken 3 Pound (1 In Number)
  Salt 1 Teaspoon
  Ground beef 1⁄2 Pound
  Raisins 1 Cup (16 tbs)
  Pinion nuts/Slivered blanched almonds 1⁄2 Cup (8 tbs)
  Unsweetened chocolate square 1 Ounce (1 Square)
  Coriander seeds 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Meat stock 1⁄2 Cup (8 tbs)
  Salt To Taste
  Red wine 1⁄4 Cup (4 tbs)
  Melted butter 2 Tablespoon (If Not Using Baste)
  Chocolate baste 2 Tablespoon
Directions

1 Rinse and dress the chicken. Lightly sprinkle cavity with 1 teaspoon salt.
2 Saute the ground beef. Drain off excess fat and reserve fat for the baste, if using baste. Combine the cooked beef with the raisins, nuts, chocolate, spices, meat stock and salt to taste. Cook until mixture thickens slightly.
3 Add wine and bring to a boil, then simmer briefly. Use the mixture to stuff the chicken. Truss the bird. Baste with melted butter or prepare baste. Brush periodically with whichever you use as the chicken bakes. Bake the chicken in a 350°F. oven for 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes

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