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Product Made in Belize.png
Product is gluten free
vegan product
NON gmo product
products supports local farmers

(Right Picture credit: Christian Riveroll)

Similar to the Relleno Negro/Black Dinna, this hearty simmering dish is oddly satisfying and popularly made in Belize to ring in the New Year’s. To the locals, it is said that this type of meal will ‘bring you back’ from any hangover or sleep deprivation. The combination of olives and raisins may scare you….but not to worry,  each spoonful packs a punch of flavors. Learn how to make this dish by following these easy instructions.  

white-relleno-food belize


  • 1 whole chicken 3 ½ – 4 pounds (with the extras.. neck, gizzard and giblet - optional)

  • 1 dozen eggs

  • 1 – 6oz bottle of whole olives

  • ¼ pounds chopped almonds

  • 1 teaspoon whole black pepper

  • ½ small onion

  • 3 whole cloves

  • 2 pounds ground pork

  • 1 – 6oz bottle of capers

  • ½ pound raisins

  • 2 tablespoons sherry

  • ½ stick cinnamon

  • ½ teaspoon cumin seed

  • 3 plugs garlic


*Bring to a boil 9 of the 12 eggs. Cool, peel and cut whites into small pieces. 

*Cut 3 of the cooked yolks in half and set aside.

*Clean ground pork meat and sauté in a frying pan for 30 minutes.

*Grind seasonings in food mill (a blender can be used instead).

*In a bowl, mix half the seasonings with the pork and add in the cooked egg whites. Let cool.

*Add chopped capers, olives, raisins, almonds and 3 raw eggs to the pork and egg whites and mix well.

*Stuff the whole chicken with the mixture, putting in 3 halved hard-boiled egg yolks after each scoop of stuffing and pressing firmly so that it will slice neatly afterwards.  What cannot fit inside can be added to the pot when cooking for additional body.

*Add the remaining seasoning mix to 2 quarts water into a large pot, adding chicken and the extras (stuffing, neck, gizzard and giblets) with additional water to cover.

*Simmer till tender. Remove chicken and brown in 400F oven. Add sherry to chicken broth and thicken with either 1 cup flour mixed with 1 pint cold water or 3oz masa (ground corn) dissolved in 1 cup water.

*Cook and stir until smooth.

*Serve while hot with fresh corn tortillas (optional: white rice)

*Serving suggestion:- scoop out the stuffing intact as best as possible so that it can be sliced.



*Optional:  Spice up this dish with any of Aunt Sadie’s Belize Pepper Products.

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