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Chicken galantina
Stuffed chicken roll
Boned chicken thighs rolled around a pork, ham and egg filling, steamed and served cold in slices
Galantina is Luzon's party roll for town fiestas and big family feasts, a Spanish-era cold dish in which chicken is wrapped around a filling of pork mince, ham, carrots, raisins and hard-boiled eggs, steamed, chilled and sliced so each round shows the eggs in the middle. Unlike embutido, which is a pork meatloaf, here the chicken skin and meat form the outer layer. Traditional cooks bone a whole chicken; this home version rolls boneless thighs instead, which is far easier. Serve it cold on a platter with banana ketchup or mayonnaise and bread. Chef's tip: roll it tightly in baking paper and foil and twist the ends like a sweet; a tight roll is what gives neat slices.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the chicken
- 2 ¼ lb boneless chicken thighsskin on, about 8
- 1 tsp salt
- ½ tsp ground black pepper
For the filling
- 1 ⅛ lb pork mince
- 3 ½ oz cooked hamin thin strips
- 1 eggbeaten
- 1 ⅜ oz dry breadcrumbs
- 1 tbsp soy sauce
- 1 carrotsmall, finely diced
- ½ red bell pepperfinely diced
- 1 onionfinely chopped
- 1 ⅜ oz raisins
- 2 tbsp sweet pickle relish
- 3 eggshard-boiled, peeled
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Method
0/9 doneStep 1: Lay the 2 ¼ lb boneless chicken thighs thighs skin side down between two sheets of baking paper and pound to an even 1 cm thickness. Season with the 1 tsp salt and ½ tsp ground black pepper.
10 minStep 2: Mix the 1 ⅛ lb pork mince, 1 egg, 1 ⅜ oz dry breadcrumbs, 1 tbsp soy sauce, 1 carrot, ½ red bell pepper, 1 onion, 1 ⅜ oz raisins and 2 tbsp sweet pickle relish with your hand until sticky and evenly combined. Fry a teaspoon in a small pan to taste the seasoning and adjust.
10 minStep 3: Lay a large sheet of baking paper on a big sheet of foil. Arrange half the thighs on it, skin side down, overlapping, to form a rectangle about 25 x 20 cm.
5 minStep 4: Spread half the filling over the chicken, leaving a 2 cm border, then lay half the 3 ½ oz cooked ham strips along the middle and line up half the 3 eggs end to end on top.
6 minStep 5: Roll up tightly from the long side, using the paper to help, so the chicken wraps right around the filling. Common mistake: rolling loosely; the slices then separate into rings of chicken and filling.
5 minStep 6: Wrap firmly in the paper and foil and twist the ends tightly. Repeat with the rest of the chicken, filling, ham and eggs to make a second roll.
8 minStep 7: Steam the rolls over boiling water, covered, over a medium heat for 70–75 minutes, topping up the water as needed, until a thermometer pushed into the centre of each roll reads 165°F.
75 minStep 8: Cool the rolls for no more than 30 minutes, then refrigerate straight away, still wrapped, for at least 4 hours or overnight until firm.
5 minStep 9: Unwrap and cut into 1.5 cm slices with a sharp knife. Serve cold; keep leftovers covered in the fridge and eat within 3 days.
6 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 33 g
- Carbs
- 9 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken galantina take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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