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Makes 6 servings
Preparation and cooking time: 2 hours


1 whole chicken (option to have it deboned in the market)
1 cup Worcestershire sauce
Salt and pepper to taste

2 tablespoons olive oil
1 piece white onion, chopped
3 cloves garlic, minced
1 teaspoon turmeric powder
2 to 4 pieces bay leaves
4 pieces chorizo bilbao, sliced
3 pieces pimientos, sliced
salt and pepper to taste
1/2 piece chicken broth cube
1 can coconut milk (400 ml)
1/4 cup water
1 cup uncooked glutinous rice
4 pieces hard boiled eggs


1. Clean the cavity by removing the liver, heart, neck, and gizzard. Feel for the bones on the back. Using a paring knife, slice right above the bone, careful not to puncture the skin. Tear away ligaments and meat near the bone by slicing carefully or using your hands until you are able to release the back bones. Do the same for the breast bones. Do not include the wing and leg bones and cut the ligaments holding these bones to keep them intact.
2. Place the chicken on a bowl and marinade with Worcestershire sauce, salt, and pepper for about an hour.

1. Heat olive oil in a pan over medium. Sauce the onion and garlic until onion is translucent and garlic is golden.
2. Add the turmeric powder and bay leaves, then mix in the chorizo, pimientos, salt, and pepper.
3. Crush in the chicken broth cube before adding coconut milk and water. Mix before adding in the rice. Give it another mix before lowering the heat and covering the pan for 30 minutes or until the rice is tender.

1. Transfer the chicken on a lined baking dish and stuff the wing area with two eggs. Fill with cooled bringhe before stuffing with two more eggs near the legs.
2. Sew the openings with a trussing needle and thread. Use the blanket stitch for a clean look.
3. Tie the legs and place the baking dish in a preheated oven or a turbo.
4. Cover with a foil and bake for 220 degrees C for the first 15 minutes. Remove the foil, lower the heat to 175 degrees C, and allow to bake for another 40 minutes or until cooked. Serve hot.

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