Entree: Uruguay – Pamplona de Pollo (Boneless whole chicken butterflied, stuffed, rolled, and roasted in the Uruguayan asado tradition)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 15 min

Total 2 hrs

Ingredients

- 1 whole deboned chicken, skin-on, approx. 3 lb (1.4 kg)
- 8 slices (approx. 6 oz / 170 g) thin-sliced cooked ham
- 8 oz (225 g) provolone or mozzarella cheese, sliced
- 6 oz (170 g) cooked chorizo or cured sausage, sliced
- 1 cup (30 g) fresh spinach or arugula
- 1 roasted red bell pepper, peeled and sliced
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg, beaten (about 50 g) to brush the roll
- Kitchen twine for tying

Optional chimichurri for serving:
- 1/3 cup (80 ml) chimichurri sauce

Instructions

1. Preheat oven to 375°F (190°C) or prepare a grill for indirect medium heat. Lay the deboned chicken skin-side down on a work surface and gently flatten to an even thickness with your hands or a meat mallet.
2. In a small bowl combine minced garlic, 1 tbsp (15 ml) olive oil, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Brush this mixture evenly over the interior of the flattened chicken.
3. Layer the filling across the chicken: start with the ham slices, then arrange the sliced chorizo, roasted red pepper strips, spinach, and cheese slices in a single even layer, leaving a small margin at the edges for sealing.
4. Roll the chicken tightly from one long side into a compact cylinder, keeping the filling secure. Use kitchen twine to tie every 1–1.5 inches (2.5–4 cm) along the roll to hold its shape. Brush the outside with beaten egg.
5. Place the roll seam-side down on a roasting rack set in a pan (or on the cooler side of the grill). Roast in the oven or over indirect grill heat for 55–75 minutes, until the internal temperature at the center reaches 165°F (74°C) and the skin is golden.
6. Remove from oven or grill and let rest 10–15 minutes before removing twine and slicing into 1-inch (2.5 cm) rounds. Serve warm with chimichurri on the side.