Pollo Relleno (also known as Pollo Relleno al Horno) is a traditional Latin American stuffed chicken dish, typically served during Christmas, New Year, and other holiday celebrations.
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It's made with a whole chicken, either left bone-in or fully deboned, and filled with a sweet and savory stuffing of meat, dried fruits, nuts, and aromatics.
In this Pollo Relleno recipe, the chicken is dry-brined and roasted until golden, then filled with a flavorful combination of ground beef, bacon, prunes, raisins, nuts, olives, and apples for a balanced stuffing that's both hearty and aromatic.
This Mexican-inspired stuffed chicken is easy to prepare and makes a beautiful centerpiece for Christmas, holiday gatherings, or any special dinner.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Whole chicken: The base of the dish, holding the stuffing and remaining juicy.
- Fine sea salt: Season deeply, and it helps crisp the skin.
- Black pepper: Adds mild heat and enhances flavor.
- Guajillo chiles: Provide color, mild heat, and an earthy flavor.
- Canned Chipotle chiles: Add smokiness and depth.
- Apple cider vinegar: Brightens the adobo and tenderizes the meat.
- Onion: Adds sweetness and aroma.
- Garlic: Adds savory depth.
- Orange juice: Adds sweetness, acidity, and citrus aroma.
- Oregano: Adds herbal flavor.
- Cumin: Adds warmth and earthiness.
- Achiote: Adds color and subtle earthy notes.
- Ground beef: Adds richness and body.
- Bacon: Adds smokiness and saltiness.
- Onion: Adds flavor and aroma.
- Garlic: Adds savory depth.
- Celery: Adds freshness and light crunch.
- Walnuts & almonds: Add crunch and nutty flavor.
- Prunes: Add sweetness and moisture.
- Raisins: Add natural sweetness.
- Olives: Add salty, briny contrast.
- Bolillo bread: Absorbs broth and binds the stuffing.
- Chicken broth: Moistens and adds flavor.
- Green apple: Adds brightness and acidity.
How to Make Pollo Relleno
Note: Full instructions are provided in the recipe card below.
- Prepare the Chicken: Wash and dry the chicken. Lift the skin and season inside the cavity, under the skin, and over the skin with salt. Refrigerate.
- Make the Adobo: Toast and soak the guajillo chiles. Blend orange juice, onion, garlic, oregano, black pepper, and cumin. Add softened guajillos, soaking liquid, chipotle chiles, and vinegar. Blend, strain, and stir in achiote.
- Marinate the Chicken: Rub the adobo under the skin and all over the chicken. Refrigerate for at least 2 hours.
- Prepare the Stuffing: Brown the bacon, then add onion, celery, and garlic. Add ground beef and lightly season it. Add apple, prunes, raisins, olives, walnuts, and almonds. Pour in the broth, add the cubed bolillo, and cook for 5 minutes. Let it cool completely.
- Roast the Chicken: Bring the chicken to room temperature. Stuff the cavity loosely, tie the legs, and roast at 425°F (220°C) for 1½ hours, covering with foil for the last 30 minutes. Rest 15-20 minutes before carving.
Hint: Don't pack the stuffing too tightly; leave some space so air can circulate and the chicken cooks evenly.
Storage, Make Ahead, & Freezing
Storage: Keep leftover pollo relleno in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prepare the stuffing 1 day in advance, and you can also marinate the chicken overnight with the adobo. Keep refrigerated separately and assemble just before roasting.
Freezing: Not recommended-pollo relleno tastes best when made fresh.
Camila's Tips & Variations
- Don't skip the dry brine: Seasoning the chicken under the skin, inside the cavity, and on the surface helps the meat stay juicy and gives you crisp, golden skin.
- Marinate overnight for deeper flavor: Letting the chicken rest with the adobo overnight develops richer color and a more pronounced chile-citrus taste.
- Cool the stuffing completely: A hot stuffing will steam the inside of the chicken, preventing it from roasting evenly.
- Don't overpack the cavity: Loosely filling the chicken helps it cook evenly and prevents the stuffing from becoming dense.
- Adjust the sweetness: Add more prunes or raisins for a sweeter, holiday-style stuffing, or reduce them for a more savory version.
Frequently Asked Questions
Can I use a different type of meat for the stuffing?
Yes. Ground pork, turkey, or a mix of beef and sausage also works well.
Do I have to use nuts in the stuffing?
No. You can omit nuts completely.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) in the thigh, and the juices should run clear.
Do I need to tie the legs?
Yes. Tying the legs helps keep the stuffing in place and promotes even cooking.
❤️Love this Pollo Relleno recipe?
Check out our Easy Roasted Chicken recipe.
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Recipe
Pollo Relleno
Equipment
- Medium saucepan or small pot
- Kitchen twine
- Tongs or Spatula
Ingredients
For the Chicken:
- 2 5-lb (about 2½-kg) Whole chicken, giblets discarded
- 4 teaspoons Morton's kosher salt , divided (use 2 teaspoons per chicken: inside the cavity, under the skin, and over the skin)
- 1 teaspoon freshly cracked black pepper
- 4 Guajillo chiles
- Hot water , as needed to hydrate guajillos
- 2 canned chipotle chiles
- 2 tablespoons apple cider vinegar
- 1 small yellow onion , roughly chopped
- 2 large garlic cloves , roughly chopped
- ⅓ cup fresh orange juice
- 1 tablespoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon Achiote (powder, or a small piece if using block form)
For the Stuffing:
- 450 g 90/10 lean ground beef
- 100 g (about 3 thick slices) bacon , chopped
- 1 small onion , finely chopped
- 2 large garlic cloves , finely chopped
- 1 celery stalk , finely chopped
- 50 Walnuts (or pecans), chopped
- ⅓ cup Almonds , chopped
- 8 Prunes , chopped
- A handful of raisins
- 1 day-old bolillo roll , cut into cubes
- ¾ cup boiling water combined with ½ teaspoon Knorr chicken bouillon Chicken broth
- 1 small green apple , diced
- ¼ cup Spanish olives , sliced
- Kosher salt and freshly ground black pepper , adjust as needed
Instructions
Prepare the Chicken:
- Wash the chicken under running water and dry thoroughly with paper towels. Carefully lift the skin. Season inside the cavity, under the skin, and over the skin with salt. Refrigerate the chicken.
Make the Adobo:
- Lightly toast the guajillo chiles (do not burn them). Soak them in hot water until softened. In a blender, combine orange juice, Onion, Garlic, oregano, black pepper, and cumin.
- Blend. Add the softened guajillo chiles, along with ¼ cup of their soaking liquid. Add chipotle chiles. Add vinegar. Blend again. Strain the adobo. Stir in Achiote.
Marinate the Chicken:
- Rub the adobo under the skin and all over the chicken. Refrigerate at least 2 hours (longer gives more flavor).
Prepare the Stuffing:
- Heat a skillet over medium heat and cook the bacon until it begins to brown and crisp. Add the onion and sauté for a few minutes, then stir in the celery. When the onion turns translucent, add the garlic and cook for 1 minute.
- Add the ground beef, season lightly with salt and pepper (since the bacon and olives already add salt), and cook, stirring constantly, until the meat begins to brown.
- Add the diced apple and cook for 2 minutes. Stir in the chopped prunes, raisins, olives, walnuts, and almonds. After about 2 minutes, pour in the chicken broth.
- Add the cubed bolillo bread to help thicken the stuffing. Cook for 5 minutes, then remove from the heat. Taste and adjust seasoning with salt and pepper if needed. Let the mixture cool completely.
Roast the Chicken:
- Remove the chicken from the refrigerator and allow it to come to room temperature. Preheat oven to 425°F (220°C). Transfer the chicken to a baking dish and tuck the wings underneath.
- Fill the cavity loosely with the stuffing. Tie the legs with kitchen twine. Roast for 1½ hours. During the last 30 minutes, cover the chicken with aluminum foil. The chicken is ready when the juices run clear when pierced, or when the thigh temperature reaches 165°F (74°C). Let the chicken rest 15-20 minutes before carving. Slice the thigh and breast and serve with stuffing.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
