Best 2 Pollo Relleno Recipes

Embark on a culinary journey to discover the tantalizing flavors of Pollo Relleno, a traditional dish that captivates taste buds with its symphony of flavors. Originating from Spain, this succulent dish showcases a delectable combination of tender chicken, savory stuffing, and aromatic herbs, creating an ensemble of irresistible taste. Pollo Relleno is a versatile dish that can be prepared in various ways, each offering a unique taste experience. From the classic Spanish version bursting with chorizo, ham, and Manchego cheese to the vibrant Mexican rendition featuring a medley of spices and vegetables, Pollo Relleno offers a global culinary adventure. Indulge in the authentic Spanish recipe, where the chicken is meticulously stuffed with a flavorful blend of chorizo, ham, and Manchego cheese, then roasted to perfection, exuding a mouthwatering aroma that fills the air.

For those seeking a vegetarian delight, the Vegetable-Stuffed Pollo Relleno presents a harmonious blend of roasted vegetables, herbs, and spices, creating a symphony of flavors that will tantalize the palate. Alternatively, explore the tangy and vibrant flavors of the Mexican Pollo Relleno, where the chicken is marinated in a zesty combination of spices and stuffed with a medley of vegetables, resulting in a delectable dish sure to awaken your senses. No matter your preference, Pollo Relleno offers a culinary expedition that promises to delight and satisfy. So, prepare to embark on this gastronomic adventure and relish the irresistible flavors of this cherished dish.

Check out the recipes below so you can choose the best recipe for yourself!

POLLO RELLENO!

Pollo Relleno! image

Make and share this Pollo Relleno! recipe from Food.com.

Provided by Haversac

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
1 egg
2 (4 ounce) cans diced green chili peppers
2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa
fresh cilantro stem (optional)

Steps:

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
Dip rolls into egg and coat with cornmeal mixture.
Place rolls, seam sides down, in a shallow baking pan.
Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
Goes great with Zatarains Yellow Rice!

Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6

POLLO RELLENO (STUFFED CHICKEN)

Pollo Relleno (Stuffed Chicken) image

This recipe is from a 1993 Better Homes and Gardens Booklet. I have been making this recipe ever since I first found it. The oohs and aahs I get, as the recipe predicted, keep me serving it to guests as well as family. I have to admit I made a few changes to the original recipe which really brought it up to the next level. I...

Provided by Bonnie Porter

Categories Chicken

Time 30m

Number Of Ingredients 11

Ingredients

6 medium skinless, boneless chicken brerast halves (about 1 1/2 lbs.)
1/3 c cornmeal
1/2 bag(s) 1 1/4 oz pkg. taco seasoning mix (2 tbsp.)
1 beaten egg
4 oz. can(s) whole green chili (6-fresh if you can find them)
2 oz. monterey jack cheese cut into six 2 x 1/2-inch strips)
2 Tbsp snipped cilantro or parsley
1/4 tsp black pepper
1/4 tsp crushed red pepper
8 oz. bottle green or red taco sauce
2 oz. cheddar or monterey jack cheese, shredded

Steps:

1. Rinse chicken; pat dry. (Today, they say not to rinse chicken because it sprays bacteria everywhere)
2. Place each breast half between 2 pieces of plastic wrap. (I use gal. size ziplock bags because they don't tear like plastic wrap) Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
3. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place cheese strip atop chili pepper near one edge. (I place the cheese inside the pepper)Sprinkle with some of the cilantro and crushed red peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
4. Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce. Garnish with chopped tomato and cilantro, if desired.
5. Changes I made to how to serve. I top these rolls with shredded Mexican cheese blend, shredded lettuce, homemade salsa, sour cream, cilantro, and sliced black olives.
6. I serve this with Mexican/Spanish rice and Refritos on the side.

Tips:

Choose the right chicken: A 3-4 pound chicken is a good size for stuffing. Look for a chicken with evenly distributed fat and no bruises or tears in the skin.
Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove the giblets and neck from the cavity. Season the chicken inside and out with salt and pepper.
Make the stuffing: There are many different recipes for stuffing, so choose one that you like. Some popular options include cornbread stuffing, bread stuffing, and rice stuffing.
Stuff the chicken: Spoon the stuffing into the chicken cavity. Be careful not to overstuff the chicken, as this can make it difficult to cook evenly.
Roast the chicken: Place the chicken on a roasting rack in a preheated oven. Roast the chicken for approximately 1 hour and 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more flavorful.

Conclusion:

Pollo relleno, or stuffed chicken, is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of different stuffings, making it a great option for any occasion. With a little planning and effort, you can make a delicious pollo relleno that will impress your family and friends.