Air-fryer Chicken Relleno for Your Next Handaan

Classic handaan dishes require unlimited hours (even days!) and multiple appliances to prep. Think beef caldereta that takes forever to tenderize or pork sisig that goes from simmering pot to griller to frying pan. Skip all that hassle and turn to this fuss-free yet celebratory air-fryer chicken relleno! You can get this party dish done in about one hour using a single piece of equipment. Yes, consider it a kitchen miracle!

Look at the list of ingredients, too. Don’t be surprised to see Lady’s Choice Real Mayonnaise there! Basting your rellenong manok with mayo gives it a smooth, shiny, golden coating. Your guests will love the result, for sure! Ready to give it a go?

Tips

No air-fryer? Use an oven preheated to 350°F (180°C) and place the chicken in a greased baking pan.

90 min.
10 People
Medium
Average

Ingredients

1 whole chicken (about 1.5-1.8 kg), deboned

For the marinade:

2 tbsp Knorr Sinigang Sa Sampalok Mix
1/4 cup Knorr Liquid Seasoning
2 tbsp sugar
1 tsp ground black pepper

For the stuffing:

250 g ground pork
250 g ground chicken
1/2 cup finely chopped carrot
1 pc onion, chopped
1/4 cup pickle relish
2 tbsp Knorr Liquid Seasoning
1 tsp ground black pepper
3 pcs eggs, beaten
1 cup grated cheese
3 hard-boiled eggs, peeled

For basting:

1 tbsp finely chopped garlic
1 tbsp finely chopped parsley
1/4 cup Lady’s Choice Real Mayonnaise

For the gravy:

2 tbsp butter
2 tbsp all-purpose flour
1 pc Knorr Chicken Cube
2 cups water
1/4 tsp ground black pepper

Cooking Method

Make the marinade: Combine all ingredients in a bowl; mix until the granules are dissolved. Add deboned chicken and marinate for 10-15 minutes. Spoon some mixture into the cavity also.
Make the stuffing: Combine all ingredients, except eggs, in a bowl. Set aside.
Make the basting mixture: Combine all ingredients in a bowl. Set aside.
Preheat air-fryer to 390°F (200°C).
Remove chicken from the marinade. Spoon prepared stuffing into the cavity, placing eggs at the center. Make sure to fill every space to keep the chicken from deflating while cooking. Secure openings with kitchen twine or toothpicks.
Transfer chicken to the air-fryer basket. Brush the surface with the basting mixture. Cover chicken with foil, then cook for 45-50 minutes. To check if it’s done, insert a small paring knife into the thickest part of the meat. If the juices run clear or white and not red or pink, the chicken is ready. Let rest for 20-30 minutes before slicing.
Make the gravy: Melt butter in a saucepan. Stir in flour to make a paste. Add Knorr Chicken Cube and stir until dissolved. Add water, then whisk until smooth. Season with pepper and simmer for 2-3 minutes. Serve warm on the side of the chicken relleno.

Don’t worry about deboning at home; ask your butcher to do it for you. Or make air-fryer chicken relleno using leg quarters or pounded skin-on breast fillets. For this, lay the meat on a flat surface, then top it with the same stuffing and some egg wedges. Next, roll it into a log like lumpia or chicken cordon bleu. Don’t forget to secure ends with toothpicks! Cook in the air-fryer for 20-30 minutes, let rest, and slice. You’ll get the same satisfying result without the stress of stuffing and maneuvering a whole bird.