Stuffed Roast Chicken Recipe

Fragrant herbs and spices make every bite a party in your mouth!

Celebrate the flavors of South America with mouthwatering roast chicken. Fragrant herbs and spices make every bite a party in your mouth!

Stuffed Roast Chicken Recipe

Myke "Tatung" Sarthou
Fragrant herbs and spices make every bite a party in your mouth!
Prep Time 40 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Dishes
Cuisine South American
Servings 4-5


Stuffed Roast Chicken Ingredients

  • 3 tablespoons olive oil
  • lemon juice
  • 4 cloves Garlic
  • 1 tablespoon rock salt
  • 2 tablespoons Spanish paprika (pimenton)
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 1.4 kilo Chicken washed and dried
  • 1 tablespoon vegetable oil
  • 1 piece Chinese sausage diced
  • 1/4 Cup carrot finely diced
  • 1 Cup glutinous rice cooked and cooled
  • 1/4 Cup raisins
  • 1 teaspoon ground cumin
  • 1/8 teaspoon white pepper
  • 1 teaspoon Soy Sauce
  • 1/2 Cup mayonnaise
  • 1/4 Cup sour cream
  • lime juice
  • 2 tablespoons olive oil
  • 1/2 Cup cilantro (wansoy) (leaves), washed and dried
  • 2 cloves Garlic chopped roughly
  • 3 finger chilies (siling pangsigang)
  • 3 siling labuyo (birds eye chili)
  • 1/2 teaspoon Salt


  • Make the marinade: whisk all ingredients in a bowl until well blended. Pour marinade over chicken and marinate for at least 1 hour in the refrigerator.
  • Preheat oven to 350°F.
  • Make the fried-rice stuffing: heat oil in a wok. Sauté sausage for 1 minute. Add carrots and sauté for 30 seconds or until tender. Add rice and raisins; toss to mix well. Season with cumin and soy sauce. Let cool completely.
  • Stuff chicken with cooled fried rice. Truss chicken with kitchen twine.
  • Roast chicken for 50 to 60 minutes or until cooked through.
  • Meanwhile, make the aji verde sauce: purée all ingredients in a blender or food processor until smooth.
  • Remove chicken from the oven. Remove twine and transfer chicken to a platter. Serve aji verde sauce on the side.
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