Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices. It originates from the 19th-century Spanish dish galantina de pollo (also known as pollo relleno in modern Latin America), which in turn is derived from the French galantine dishes.[1][2][3] It is popularly served during Christmas dinner (noche buena) in the Philippines.[2] It is typically eaten with white rice or with bread.[3]
 Chicken galantina with cheese and gravy | |
| Alternative names | chicken relleno, chicken relyeno, relyenong manok, rellenong manok |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Cold (steamed), Warm (oven-roasted) |
| Main ingredients | whole chicken, ground pork, sausage, cheese, hard-boiled eggs, vegetables, spices |
| Similar dishes | Galantine Galantina de pollo Pollo relleno |
Description
Chicken galantina is prepared by first deboning the chicken and seasoning or marinating it with salt, pepper, calamansi (or lemon) juice, patis (fish sauce), and soy sauce. It is then filled with a mixture of ground pork (giniling), hard-boiled eggs, sausages (like chorizo de Bilbao, chorizo de Macao, or Vienna sausage), and various other ingredients, including, but not limited to: ham, bacon, minced red bell peppers, minced carrots, crushed pineapples, onion, pickle relish, raisins, mushrooms, garlic, paprika, butter, freshly ground black pepper, cheese, flour or soaked white bread, and beaten eggs, among others. The chicken is then sewn up and wrapped in cheesecloth or aluminum foil (depending on whether it is steamed or oven-roasted, respectively). If steamed, it is then refrigerated and flattened slightly before being sliced into rolls and served. If oven-roasted, it is just allowed to cool slightly for several minutes before slicing and serving.[1][2][3][4][5][6]