MENU
 
 
 
 

  • Pinepple Stuffed Chicken

    1 vote
    Pinepple Stuffed Chicken
    Prep: 90 min Cook: 90 min Servings: 10
    by Lidy Concepcion
    72 recipes
    >
    This is one of my favorites from the Del Monte Kitchenomics club.

    Ingredients

    • 1 pc (1250 g) whole dressed chicken, drained
    • MARINADE:
    • 2 packs (36 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
    • STUFFING:
    • 2 tbsp (30 g) butter
    • 2 pc (60 g) bread slices, cut into cubes
    • 2 cloves (10 g) garlic, minced
    • 2 stalks (70 g) celery, diced
    • 1 can (234 g) DEL MONTE Pineapple Chunks, drained, reserve syrup
    • 1 pc (194 g) green apple, pared and diced
    • 3 tbsp (39 g) raisins
    • SAUCE:
    • 1 can (234 g) DEL MONTE Crushed Pineapple
    • (200 g) juice of 1 orange
    • 1 tsp (4 g) ginger, grated
    • 1 tsp (7 g) honey
    • 2 tsp (4.8 g) cornstarch

    Directions

    1. PREHEAT oven to 375ºF.
    2. Marinate chicken, including inside cavity, for 1 hour in the refrigerator.
    3. Sauté bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, DEL MONTE Pineapple Chunks and raisins. Stuff chicken with mixture. Truss chicken to keep its shape.
    4. Place on wire rack of roasting pan and bake for 1 hour and 20 minutes. (But I don't have a big oven where the chicken would fit, my oven is a small one, so I use the turbo broiler, and it cooks great). Brush with butter on the last 5 minutes of baking. Reserve drippings.
    5. Combine drippings with sauce ingredients. Simmer until thickened. Serve with chicken.

    Similar Recipes

    Leave a review or comment