Go Back
Whole Roast Chicken Inasal With Chorizo Rice Stuffing

Whole Roast Chicken Inasal With Chorizo Rice Stuffing


  • 1 whole chicken cleaned
  • salt as needed


  • ½ cup sinamak or pure coconut vinegar
  • 1 cup soda
  • 2-3 tablespoons soy sauce
  • 1 whole head garlic minced
  • 1-2 teaspoons freshly roasted peppercorns crushed
  • 1 tablespoon ginger minced
  • 1/3 cup brown sugar
  • 2 stalks lemon grass chopped
  • Juice of 10 pieces calamansi
  • salt as needed

Basting Sauce

  • ¾ cup oil
  • 1-2 tablespoons garlic minced
  • ¼ cup clarified butter
  • ¼ cup annatto seeds
  • left-over marinade mixture

Chorizo Rice

  • 2 tablespoons olive oil
  • 2 tablespoons clarrified butter
  • 1 tablespoon minced garlic
  • 1 piece medium-sized onion finely chopped
  • 1 piece chorizo finely chopped
  • ½ cup carrots peeled and diced
  • ½ cup frozen peas
  • 4-5 cups left-over cooked rice
  • ¼ cup spring onions finely chopped
  • 2 tablespoons parsley finely chopped
  • Salt and pepper to taste


Roast Chicken Inasal

  1. To prepare the chicken inasal, rub chicken with salt. Set aside.
  2. In a glass bowl, put all the marinade ingredients and mix well.
  3. Immerse the salted chicken in prepared marinade for at least 6 hours or for better flavor marinate the whole chicken overnight.
  4. Get the whole marinated chicken and drain the excess liquid then stuff with prepared chorizo rice stuffing.
  5. Bake in a preheated oven over 350F/177C for 1 ½ - 2 hours basting the chicken with annatto garlic oil from time to time until cooked and roasted.
  6. To prepare the basting sauce the annatto garlic oil, heat up oil in medium heat then add in the annatto seeds. Once the oil turns red, turn off heat then strain the seeds.
  7. Put a little amount of prepared annatto oil in a pan and cook garlic until aromatic. Lower the heat, then add in the butter. Once the butter has been melted, mix in the rest of the annatto oil. Turn off heat. Set aside to cool down. Add a small amount of left-over marinade to the annatto oil (optional). Set aside for later use as basting,

Chorizo Rice

  1. Heat oil and butter in a pan and sauté garlic until lightly toasted then add in the onion and continue cooking until the onion becomes aromatic and translucent.
  2. Toss in the chorizo and carrots keep stirring until the oil from the chorizo comes out.
  3. Add in the rice then keep tossing until the oil fully covers the rice.
  4. Add in the peas, spring onions and parsley, give a nice stir until all ingredients are well distributed.
  5. Season the rice according to your taste.

Recipe Notes

Roast Chicken Inasal

  • Yield: 6-8 servings
  • Prep time: few hours - overnight
  • Cook time: 1 ½ - 2 hours


Chorizo Rice

  • Yield: 6 servings
  • Prep time: 10 minutes
  • Cook time: 15-20 minutes