POLLO RELLENO - SOUTHWESTERN STUFFED CHICKEN

Pollo Relleno - Southwestern Stuffed Chicken image

A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs roasting chickens (save and cook the giblets, chop and add to filling)
1 lb ham, chopped
1/4 teaspoon salt
1 lemon, zest of, grated
8 olives, chopped
1 egg, hard-cooked and chopped
pepper, to taste
1/2 cup raisins or 1/2 cup sultana
1 potato, peeled and finely diced

Steps:

Cover chicken with water and simmer until nearly tender.
Drain.
Combine remaining ingredients, moistening with stock if necessary.
Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.

Nutrition Facts : Calories 720.9, Fat 44.5, SaturatedFat 12.9, Cholesterol 248.6, Sodium 1469.5, Carbohydrate 16.2, Fiber 1.4, Sugar 7.5, Protein 60.9