Cuban-Style Stuffed Roast Chicken
Stuffed roast chicken is a classic that graces festive tables and family gatherings in Cuba. The combination of its juicy meat with a savory congrí filling and Creole spices makes it an unforgettable dish.
🍗 Ingredients for the marinade:
- 1 whole chicken (large, cleaned, with skin)
- 5 garlic cloves
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- ½ cup sour orange juice
- ½ teaspoon annatto
🥘 Ingredients for the stuffing:
- 2 cups cooked congrí rice
- ½ chopped white onion
🥔 For roasting:
- Previously marinated and stuffed chicken
- 4 medium potatoes
- Extra virgin olive oil
- Salt and pepper to taste
- ½ onion
🧄 Preparing the marinade:
Blend the garlic, pepper, cumin, oregano, salt, and sour orange juice until smooth. Transfer to a separate container.
🥄 Marinating the chicken:
Wash and pat dry the chicken. Using a kitchen syringe, inject the marinade into the breast, thighs, and cavity. Mix the annatto with the remaining marinade and brush it all over the chicken skin. Cover with plastic wrap and refrigerate for 12 hours.
🍚 Preparing the stuffing:
Mix the congrí rice with the chopped onion. Stuff the chicken cavity with this mixture, without compacting it too much. Seal the opening with toothpicks or kitchen twine.
🔥 Oven roasting:
Place thick potato slices on a greased baking tray and season. Set the chicken on top of the potatoes, sprinkle with salt and pepper. Preheat the oven to 325°F (163°C) and bake uncovered for 1 hour, placing a dish of water at the bottom of the oven.
Check the internal temperature: 165°F (74°C) in the breast and 185°F (85°C) in the thighs. If not yet reached, continue roasting for 20 to 30 more minutes. Remove and let rest for 10 minutes.
After resting, transfer the potatoes to a serving dish, place the chicken on top, and remove the twine or toothpicks. Drizzle with olive oil and add onion slices on top before serving.
ℹ️ Additional information:
- Servings: 6 portions
- Prep time: 30 minutes
- Marinating: 12 hours
- Stuffing: 45 minutes
- Cooking: 1 hour 30 minutes
- Resting: 10 minutes
- Category: Meat
- Cuisine: Cuban
💡 Cuban tip:
This stuffed chicken pairs perfectly with tostones, a fresh avocado salad, and a good Cuban table wine.
Have you tried this stuffed chicken? Share your experience in the comments and tell us your personal twist. Your feedback enriches our kitchen!
🏷️ Tags: Cuban stuffed roast chicken, Creole recipe, chicken with congrí, traditional roasts, Cuban festive food, Cuban homemade cooking
For the Spanish version, visit: Pollo Asado Relleno a lo Cubano: Perfecto para un Banquete Tradicional.
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