Belizean Chicken Stuffing Recipe

Welcome to the heart of Belizean culinary tradition! If you're looking for a truly unforgettable chicken stuffing recipe that’s rich in flavor and history, you've found it. This isn't just any stuffed chicken; we're diving deep into the authentic world of Belizean Black Relleno, also known as Relleno Negro or "Black Dinna." This impressive dish is a true taste of Belize, a culinary masterpiece featuring a whole chicken generously stuffed with a savory mix of ground pork and hard-boiled eggs, all simmered in a distinctive, deep black chili-and-spice broth.
Black Relleno is more than just a meal in Belize; it's a celebration. You'll often find it gracing tables during holidays, Sunday family dinners, weddings, and especially on New Year's Day as "black dinna." While it shares some roots with chimole or black soup, this article focuses exclusively on the grand, stuffed relleno version, where the chicken itself is the star of the show. The soup gets its iconic dark hue from the unique black recado paste, a blend of charred tortillas, dried chilies, and aromatic spices. Get ready to learn how to prepare this incredible recipe with stuffing and chicken from scratch, including how to season and stuff the chicken like a pro!
You’ll absolutely love making this recipe for stuffing and chicken because it delivers real-deal Belizean flavor right to your kitchen, with clear, easy-to-follow steps that eliminate any guesswork. Imagine serving one big, impressive centerpiece dish that will wow your guests for holidays or any special dinner. We’ll explain everything you need to know, from unfamiliar ingredients to crafting your own spice mix and perfecting the chicken & stuffing. And here’s a bonus: many components of this recipe with stuffing are make-ahead friendly, allowing you to prep the broth and stuffing ahead of time. Yes, it’s an involved recipe, but we promise to break it down into easy, manageable phases, so even beginners can tackle this savory delight.

Ingredients

• For the Stuffed Chicken:
• 1 whole chicken, 4-5 lbs (1.8-2.3 kg), bone-in, skin on
• 2 tablespoons fresh lime juice or white vinegar (for optional chicken wash)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon allspice, ground
• ¼ teaspoon garlic powder
• 1 tablespoon black recado paste (optional, for extra chicken seasoning)
• Kitchen twine and a sturdy needle or skewer
• For the Pork & Egg Stuffing:
• 1 lb (450g) ground pork, lean or medium-fat
• 1 tablespoon olive oil or neutral cooking oil
• 4 cloves garlic, minced
• ½ medium onion, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon ground allspice
• Salt and black pepper to taste
• 4 large eggs, hard-boiled, separated (whites chopped, yolks reserved whole)
• 1 large raw egg, beaten (for binding)
• ¼ cup (60ml) chicken broth or water (if needed for moisture)
• For the Black Relleno Broth:
• 2-3 tablespoons olive oil or neutral cooking oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 sweet bell pepper (any color), chopped
• 1 medium tomato, chopped
• 1 stalk celery, chopped
• 1 block (approx. 4 oz / 113g) black recado paste, or to taste (typically 1 block per whole chicken)
• 6-8 cups (1.4-1.9 liters) chicken broth or water
• 2 sprigs fresh epazote (apasote), or 1 teaspoon dried epazote (see substitutions)
• 1 cinnamon stick (about 2-3 inches / 5-7 cm)
• 6-8 whole allspice berries
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Pickled red onions (optional, for serving)

Directions

1. Prepare the Chicken
2. Clean & Prep: Rinse the whole chicken under cold water (or just pat dry if preferred). Pat it thoroughly dry inside and out with paper towels. Trim any excess fat around the cavity openings. For a traditional touch, you can wash the chicken with lime juice or vinegar, then rinse and pat dry completely. This helps remove any gamey odors.
3. Mix the Chicken Seasoning Blend: In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground allspice, and ¼ teaspoon garlic powder. If using, you can also add 1 tablespoon of crumbled black recado paste to this dry mix for deeper flavor. This is your essential chicken spice mix for a whole chicken.
4. Rub & Marinate: Gently loosen the skin over the breast and thighs without tearing it. Rub about two-thirds of the seasoning blend evenly under the skin and inside the cavity. Rub the remaining seasoning over the exterior skin of the chicken. For best results, let the chicken marinate at room temperature for 30-60 minutes, or cover and refrigerate overnight. If refrigerating, bring it closer to room temperature before cooking.
5. Make the Pork & Egg Stuffing
6. Brown the Pork: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off any excess fat.
7. Add Aromatics & Seasonings: Reduce heat to medium. Add the minced garlic and chopped onion to the pork. Sauté until the onion softens, about 5 minutes. Stir in the dried oregano, ground cumin, ground allspice, and season with salt and pepper to taste. Cook for another 1-2 minutes until fragrant.
8. Cool & Combine: Remove the pork mixture from the heat and let it cool slightly. In a large bowl, combine the cooled pork mixture, the chopped hard-boiled egg whites, and the reserved whole hard-boiled egg yolks. Gently fold in the beaten raw egg, which acts as a binder. If the mixture seems too dry, add a splash of chicken broth or water until it's moist but still scoopable, not soupy. This is your delicious ground meat seasoning for the stuffing.
9. Stuff & Secure the Chicken
10. Prepare for Stuffing: Ensure the chicken is on a clean surface. Close the neck cavity opening (if any) with a small skewer or by folding the skin and securing it.
11. Stuff the Chicken: Begin stuffing the main body cavity. Place the whole hard-boiled egg yolks (from the stuffing mixture) strategically inside the cavity, surrounded by the pork mixture. Fill the cavity with the pork and egg stuffing, making sure not to over-pack it. Leave a little room for expansion during cooking.
12. Secure the Opening: To keep the stuffing safely inside, sew the cavity opening shut using kitchen twine and a sturdy needle or skewer. Alternatively, you can truss the legs tightly together to close the cavity, but sewing provides a more secure seal.
13. Food Safety Note: Always handle raw poultry and eggs with care. Wash your hands thoroughly before and after handling, and clean any surfaces that come into contact with raw ingredients.
14. Build the Black Relleno Broth & Simmer
15. Sauté Aromatics: In a large, heavy pot or Dutch oven (large enough to hold the whole chicken), heat 2-3 tablespoons of oil over medium heat. Add the chopped onion, garlic, sweet pepper, tomato, and celery. Sauté until the vegetables are softened and fragrant, about 8-10 minutes.
16. Dissolve Black Recado: In a separate bowl, dissolve the black recado paste in about 1 cup (240ml) of warm chicken broth or water. Mash it with a fork until mostly dissolved. Strain this mixture through a fine-mesh sieve into the pot with the sautéed aromatics, pressing on any solids to extract maximum flavor. This step removes any grit from the recado.
17. Build the Broth: Add the remaining chicken broth or water to the pot. Stir in the fresh epazote (or dried), cinnamon stick, and whole allspice berries. Bring the broth to a gentle simmer.
18. Add the Stuffed Chicken: Carefully place the stuffed chicken into the simmering broth. Ensure the chicken is mostly submerged. If it's not fully submerged, you may need to rotate it halfway through cooking for even cooking.
19. Simmer Until Tender & Safe: Bring the broth back to a gentle simmer, then cover the pot. Cook for approximately 2 hours to 2 hours 30 minutes, or until the chicken is very tender. To ensure doneness and food safety, use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and in the center of the stuffing.
20. Adjust Seasoning: During the last 15-20 minutes of cooking, skim any foam or excess fat from the surface of the broth. Taste the broth and adjust salt and pepper as needed.
21. Rest, Carve & Serve
22. Rest the Chicken: Carefully remove the cooked chicken from the pot and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, keeping the chicken moist.
23. Carve: Using a sharp knife, carve the chicken into servings, making sure to cut through the stuffing to reveal the beautiful spiral of pork and egg yolks.
24. Serve: You can strain the broth for a smoother consistency or serve it as is. Ladle a generous amount of the rich black broth into bowls, add slices of the stuffed chicken, and if desired, extra hard-boiled egg wedges. Garnish with fresh cilantro, a squeeze of lime juice, and simple pickled onions for a vibrant finish.
25. How to Serve: Serve this magnificent Black Relleno with warm corn tortillas, traditional Belizean rice and beans, or a simple cabbage salad. For portion guidance, aim for 1-2 slices of stuffed chicken per person, accompanied by plenty of the delicious broth. It’s perfect presented family-style for everyone to enjoy.