This stuffed chicken roll also known as rollo de pollo in Spanish is full of flavor! it's a popular dish during the holidays and perfect for a dinner party or meal planning.
If you’ve never had it before, this chicken roll is a dish consisting of a debone whole chicken stuffed with ham, pork and vegetables and then rolled and tie with strings. Some people cook it in water and other cooks like to bake it.
This recipe is a little different than the traditional method. Instead of using a whole chicken I used chicken breast and baked it. The results are delicious and may surprise some who are used to traditional "rollo de pollo"!
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions to make this Stuffed Chicken Roll is below.
Chicken: You need chicken breast or cutlets.
Oil: I like to use olive oil to cook the filling and to rub the chicken roll.
Spices: Paprika, onion powder, salt and pepper.
Ham: I like to use ham slices to make this roll, but you can replace with bacon if you like the flavor.
Ground Pork: Use good quality ground pork for the filling.
Vegetables: Carrots, red bell pepper, onions and fresh garlic.
Bread Crumbs: you can make them at home with steal bread or use store bought.
Broth: I prefer to use chicken broth to make the filling, but wine also works.
Cranberries: I like to use dried cranberries, but my aunt always use raisins. Feel free to use your favorite.
Olives: I did not use olives for this recipe, but my family recipe includes chopped green olives. Add a ¼ cup of them to the filling if you want to use them.
How to Make this Stuffed Chicken Roll
1.Pre Heat the Oven to 400 F.
2. Layer a baking sheet with foil.
3. Make the Stuffing:
In a skillet over medium low heat, heat the olive oil. Add the onion and garlic, and cook for 7 minutes, or until tender. Add the ground pork and cook for about 8 minutes stirring occasionally until meat is cooked. Add the broth, salt and black pepper. Stir well and cook for 5 minutes more.
Remove the skillet from the heat and the breadcrumbs and cranberries. Set aside.
4. Lay the pounded chicken breasts overlapping on the foil lined baking sheet. Season with paprika, garlic powder, salt and pepper.
5. Cover all the chicken with the ham slices.
6. Spread the meat mixture all over the top of the ham.
7. Add the carrots and red bell pepper on top of the meat mixture.
8. Carefully make fold the chicken to make a roll using the foil or you can use kitchen twine if you prefer.
9. Place the stuffed chicken roll in the oven and bake for about 1 hour.
10. Let it rest for about 10 minutes before serving.
Cooking Tips
Pound the chicken breast or cutlets to about ¼ inch thick. This will tenderize the meat and will make them easier to roll.
You can add green olives, diced bacon to the filling if you want extra flavor.
Brush the roll with melted butter before serving.
Leftovers should be kept in the refrigerator for about 3 days. Make sure leftovers are stored in an air-tight container to keep them fresh. You can eat this dish warm or cold.
Serving Suggestions
I like to serve this dish with avocado on the side and rice, salted potatoes or ripe plantain. if you prefer a salad I recommend my favorite potato salad or a simple one made with greens, tomato and avocado.
More Chicken Recipes
Colombian Style Breaded Chicken Breast
Roasted Chicken Legs Colombian Style
Stuffed Chicken Roll Recipe
Ingredients
- 4 chicken breasts pounded until ½ or ¼ inch thickness
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ onion white or yellow, chopped
- 3 garlic cloves chopped
- ½ pound ground pork
- 1 cup chicken broth
- 2 tablespoons bread crumbs
- ¼ cup dried cranberries
- 12 thin ham slices
- 1 red bell pepper cut into thin slices
- 1 carrot peeled and cut into thin slices
Instructions
- Pre Heat the Oven to 400 F.
- Layer a baking sheet with foil.
- Make the Stuffing: In a skillet over medium low heat, heat the olive oil. Add the onion and garlic, and cook for 7 minutes, or until tender. Add the ground pork and cook for about 8 minutes stirring occasionally until meat is cooked. Add the broth, salt and black pepper. Stir well and cook for 5 minutes more.
- Remove the skillet from the heat and the breadcrumbs and cranberries. Set aside.
- Lay the pounded chicken breasts overlapping on the foil lined baking sheet. Season with paprika, garlic powder, salt and pepper.
- Cover all the chicken with the ham slices.
- Spread the meat mixture all over the top of the ham.
- Add the carrots and red bell pepper on top of the meat mixture.
- Carefully make fold the chicken to make a roll using the foil or you can use kitchen twine if you prefer.Place the stuffed chicken roll in the oven and bake for about 1 hour. Let it rest for about 10 minutes before serving.
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