Rellenong Manok – Filipino Style Stuffed Chicken
Filipino rellenong manok is honestly the showstopper you never knew you needed until you’re faced with a crowd of hungry faces at a holiday table or funky birthday party. I get it — sometimes making the same old roast chicken or lechon gets, well, kinda boring. And let’s not even talk about picky eaters at family reunions, right? Yep, Filipino rellenong manok is that magical recipe for “Wow, you really made that?” moments. Seriously, it gives off those five-star restaurant vibes (but secretly, you did it all in your own oven). If you like fun Filipino dishes, check out these kid-friendly Filipino recipes or explore a tasty beef steak classic you can whip up next!
Overview of rellenong manok
Can I just say how much I love rellenong manok? It’s basically a Filipino-style stuffed chicken, all dressed up with a mix of savory ground meat, veggies, and some shockingly addictive raisins. My own mom called it showbiz food because you’ve got to debone a chicken, stuff it, then roast it golden. Yes, deboning sounds intimidating, but trust me, after trying it twice (first one was a funny disaster), you’ll be a natural! This dish usually pops up at family celebrations, Noche Buena, and sometimes… when you just want to brag a little at potlucks.
While some folks panic about tearing the skin, don’t worry, patches are totally allowed. Once it’s roasted and you carve into it, nobody’s noticing those little stitches, anyway. It’s one of those rare, labor-of-love dishes that transforms boring chicken into this flavor-packed superstar. And if you got leftovers… oh, you’re in for a sandwich that’ll make you forget regular ham even exists. This really is the Filipino answer to “How do we upstage the neighbor’s turkey?”
“My Tita served her rellenong manok at Christmas, and honestly, I’ve never seen chicken disappear so fast. Even my cousin who ‘hates veggies’ went back for thirds!” – Liza, reader
Ingredients list
Shopping for rellenong manok can feel like prepping for a fiesta. Here’s what you need to gather:
- 1 whole chicken, about 3-4 pounds, skin kept on (ask the butcher to help with initial deboning if you like)
- 1/2 pound ground pork or beef (depends on what’s in the fridge)
- 2-3 hotdogs or cooked ham, diced small (just trust me)
- 1 carrot, minced tiny (your picky nephew won’t notice)
- 1/2 cup green peas (frozen or canned, works both ways)
- 1/4 cup sweet pickle relish (or chopped regular pickles)
- 1/4 cup raisins (don’t skip — it pulls the flavors together)
- 2 hard-boiled eggs, quartered
- 4 eggs (for binding the stuffing)
- 1 small onion and 3-4 garlic cloves, minced
- Salt and pepper — eyeball to your preference
- Soy sauce, about 2 tablespoons
- Cooking oil (just a drizzle for sautéing)
- String and needle (yes, you’ll need to sew)
Everyone’s stuffing mix is different. I swap hotdog for bacon sometimes. Won’t tell, if you won’t. 
Preparing stuffing
Here’s the part where you make that magical, slightly sweet-savory filling. In a pan, saute onion and garlic till everything’s a bit golden and the whole kitchen smells like Sunday morning. Add in the ground pork (or beef), cooking till it’s crumbly and not too watery. Turn off the burner and dump in diced hotdog, carrots, green peas, raisins, and sweet pickle relish. Mix like crazy.
Once cooled, beat the eggs and stir them in for that perfect, sticky stuffing texture. Season it up with soy sauce, salt, and pepper – don’t be shy, taste a bit if you’re brave. Your filling should be kinda chunky, a little colorful, and holding together like, uh, chunky meatloaf. Toss in those quartered hard-boiled eggs last — try not to break them too much, they look cute in the slices.
Some families add cheese cubes or even chorizo. You do you! I like the classic combo, mostly because I’m attached to the flavor from my childhood holidays.
Stuffing and sewing chicken
Here comes the slightly wacky part. First, lay your (deboned) chicken flat on a clean chopping board. Patch up any holes with skin from another area or odd-shaped pieces, no shame, promise. Spoon the stuffing inside, making sure to fill wings and thighs too if possible. You want a chubby but not exploding chicken. If you overstuff, it’ll look like it skipped leg day. Spread stuffing so slices look pretty at the end. Then, sew the opening closed with kitchen string and a needle, like you’re doing a slightly weird arts and crafts project.
This part always makes me nervous, but here’s a secret: nobody really cares if your stitches look homemade. Just as long as that filling doesn’t leak out during roasting, you’re golden. Ok, sometimes a bit escapes, but hey, that’s flavor to nibble on later. After it’s sewn shut, rub the skin all over with salt, pepper, and a little soy sauce, so it gets that nice brown color as it bakes. Place on a rack or roasting pan, breast side up, and tucking loose skin under if needed.
If you like stuffing recipes, check out another crowd-pleaser: rellenong bangus stuffed celebration dish, which is perfect for special gatherings too.
Baking or roasting
Time for the oven magic. Preheat that oven to 350°F. Cover your stuffed chicken loosely with foil during the first hour to keep the skin from burning, then uncover and finish roasting for an additional 30-45 minutes. You’re going for a golden, crispy skin, juices running clear, and everything holding together nicely. Baste with pan drippings halfway. If your oven is unpredictable like mine, check once or twice so it doesn’t turn into chicken jerky — dry rellenong manok makes me cry, honestly.
Big hint: Let that chicken rest before carving. If you slice too soon, stuffing may tumble out everywhere and, yeah, you worked too hard for that mess.
If roasted chicken’s your thing, you can also try Filipino grilled pork BBQ for another hit at weekend parties.
Presentation ideas
Honestly, this dish pretty much steals the spotlight, so dress it up! Arrange rellenong manok on a platter and slice so each piece shows off those layers of egg, stuffing, and chicken skin. Pop a few sprigs of parsley for glam, or tuck some of those pan-roasted veggies around the edges for a “wow, you did all this?” vibe.
If you’re anything like me, messy is beautiful. Slices don’t have to be perfect; each one should just show that gorgeous filling. Place it at the center of your spread – let the golden skin do the talking. Hungry folks will ignore uneven edges, promise.
A drizzle of leftover pan sauce gives it a little glossy finish – nobody says no to extra sauce on the plate!
Serving suggestions
Keep it easy. Here’s how to turn rellenong manok into a proper Filipino feast:
- Serve with heaps of garlic fried rice or even simple steamed rice. Plain rice lets those flavors shine.
- Pair with a side of classic goto beef tripe rice porridge for that extra hearty meal.
- A dollop of sweet banana ketchup or a squeeze of calamansi brings out all the good savory-sweet notes.
- Leftovers? Roll them up in a pita or sandwich for a lunch box treat. It nearly tastes better the next day.
Common Questions
Is it really hard to debone a chicken?
If it’s your first time, yes, it can be tricky. But with practice (and maybe a good video), you’ll get the hang of it! Some butchers will even do it for you if you ask nicely.
Can I substitute the pork with something else?
Absolutely. Ground beef or even chicken works great. I’ve even seen folks use all-veggie fillings for vegetarian relleno.
How do I keep the skin from tearing?
Go slow — like, “snail’s pace” slow. Use a sharp knife, and don’t tug. Patching up is totally normal. The stuffing holds everything together once cooked.
What’s the best way to store leftovers?
Wrap slices tightly in foil or a container. They’ll keep in the fridge for three days. Reheat in the oven for best texture.
Why are raisins important?
Okay, not everyone loves raisins, but they give rellenong manok that signature sweet pop. Trust me and just try it once — you might convert the raisin-haters in your life.
Why You Have To Try This At Least Once
Rellenong manok really is one of those classic party dishes that feels like home for Filipinos. It’s flavorful and a bit dramatic, but in the best possible way. You don’t need to be a fancy cook to impress with this — just a bit of patience and a pinch of Pinoy pride. If you’re ever in doubt, you can get a few tips from recipes like Rellenong Manok – Kawaling Pinoy, check out this step-by-step Rellenong Manok Filipino Style Stuffed Chicken (video), or read more about its history and stories at Rellenong Manok: Filipino Stuffed Deboned Whole Chicken. Now go ahead, take the leap—your next family feast might just become legendary.
Rellenong Manok
Ingredients
Main Ingredients
- 1 whole whole chicken, about 3-4 pounds, skin kept on Ask the butcher to help with initial deboning if needed.
- 1/2 pound ground pork or beef Use what’s available in the fridge.
- 2-3 pieces hotdogs or cooked ham, diced small This adds extra flavor.
- 1 medium carrot, minced tiny Helps to hide the veggies.
- 1/2 cup green peas Frozen or canned works fine.
- 1/4 cup sweet pickle relish Or chopped regular pickles.
- 1/4 cup raisins Important for the sweet pop.
- 2 pieces hard-boiled eggs, quartered Adds texture and looks cute in slices.
- 4 pieces eggs For binding the stuffing.
- 1 small onion, minced
- 3-4 cloves garlic, minced
- to taste Salt and pepper Eyeball to your preference.
- 2 tablespoons soy sauce
- as needed Cooking oil Just a drizzle for sautéing.
- as needed String and needle For sewing the chicken.
Instructions
Preparing the Stuffing
- In a pan, sauté onion and garlic till golden and fragrant.
- Add ground pork or beef and cook until crumbly.
- Turn off the burner and mix in diced hotdog, carrots, green peas, raisins, and sweet pickle relish.
- Once cooled, beat the eggs and stir them into the mixture.
- Season with soy sauce, salt, and pepper, and ensure the mixture is chunky and holds together.
- Finally, gently incorporate the quartered hard-boiled eggs.
Stuffing and Sewing the Chicken
- Lay the deboned chicken flat on a board and patch any holes with skin from another area.
- Spoon the stuffing into the chicken, filling wings and thighs as well.
- Sew the opening closed with kitchen string.
- Season the outside of the chicken with salt, pepper, and soy sauce.
- Place the chicken breast side up in a roasting pan.
Baking or Roasting
- Preheat the oven to 350°F (175°C).
- Cover the chicken loosely with foil for the first hour, then uncover and roast for an additional 30-45 minutes.
- Baste with pan drippings halfway through.
- Let the chicken rest before carving to prevent stuffing from falling out.
Presentation
- Slice the chicken on a platter to showcase the stuffing.
- Garnish with parsley or pan-roasted veggies.
- Serve with leftover pan sauce for added flavor.
