Uruguayan Pamplona de Pollo: The Ultimate Stuffed & Grilled Masterpiece

🌍 Cuisine: Uruguayan
🏷️ Category: Main Course
⏱️ Prep: 45 minutes
🍳 Cook: 30-40 minutes
👥 Serves: 4 servings

📝 About This Recipe

Originating from the parrillas of Uruguay, the Pamplona de Pollo is a masterclass in Latin American outdoor cooking, featuring a deboned chicken thigh rolled into a tight cylinder and wrapped in smoky bacon. The interior is a vibrant mosaic of melted provolone cheese, roasted bell peppers, and salty olives, all seasoned with a punchy chimichurri-inspired dry rub. This dish is celebrated for its incredible contrast between the crispy, rendered bacon exterior and the succulent, cheese-filled center.

🥗 Ingredients

The Chicken & Wrap

  • 4 pieces Chicken Thighs (large, boneless and skinless)
  • 8-12 slices Bacon (thinly sliced, standard cut)
  • 1 sheet Caul Fat (optional, for traditional wrapping; substitute with kitchen twine)

The Flavorful Filling

  • 4 sticks Provolone Cheese (cut into 1/2 inch thick batons)
  • 1 cup Roasted Red Bell Peppers (sliced into strips)
  • 1/2 cup Green Olives (pitted and halved)
  • 2 pieces Hard-boiled Egg (quartered lengthwise)
  • 1 handful Fresh Spinach (blanched and squeezed dry)

The Rub & Marinade

  • 3 tablespoons Olive Oil (extra virgin)
  • 4 cloves Garlic (minced into a paste)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika (Pimentón)
  • 1 teaspoon Kosher Salt (to taste)
  • 1/2 teaspoon Black Pepper (freshly cracked)

👨‍🍳 Instructions

  1. 1

    Place the boneless chicken thighs between two sheets of plastic wrap. Using a meat mallet or a heavy pan, gently pound them until they are an even 1/2-inch thickness across.

  2. 2

    In a small bowl, whisk together the olive oil, minced garlic, oregano, smoked paprika, salt, and pepper to create a wet rub.

  3. 3

    Lay the flattened chicken thighs flat on a clean work surface. Brush the inside of each thigh generously with the prepared garlic-herb rub.

  4. 4

    Layer the filling: place a stick of provolone, a few strips of roasted pepper, two olive halves, a piece of hard-boiled egg, and a small amount of spinach in the center of each thigh.

  5. 5

    Carefully roll the chicken thigh tightly over the filling to create a neat cylinder, ensuring the ends are tucked in as much as possible.

  6. 6

    Lay 2-3 slices of bacon vertically on a piece of plastic wrap, slightly overlapping. Place the chicken roll at one end and roll it up so the bacon fully encases the chicken.

  7. 7

    Secure the roll tightly using kitchen twine, tying it at 1-inch intervals to maintain the cylindrical shape during cooking.

  8. 8

    Preheat your grill (preferably charcoal) to medium-high heat. If using an oven, preheat to 400°F (200°C).

  9. 9

    Place the Pamponas on the grill. Sear for 4-5 minutes per side, rotating carefully, until the bacon is crispy and golden brown all the way around.

  10. 10

    Move the chicken to a cooler part of the grill (indirect heat) and cover. Cook for another 15-20 minutes until the internal temperature reaches 165°F (74°C).

  11. 11

    Remove the chicken from the grill and let it rest for at least 8-10 minutes. This is crucial for the cheese to set and the juices to redistribute.

  12. 12

    Carefully snip and remove the kitchen twine. Slice the Pamplona into 1-inch thick medallions to reveal the beautiful spiral of filling before serving.

💡 Chef's Tips

For the best flavor, use a mix of charcoal and hardwood (like oak or hickory) to get that authentic 'asado' smoky taste. If the bacon seems loose, chill the prepared rolls in the refrigerator for 30 minutes before grilling to help them hold their shape. Don't overstuff the chicken; if there is too much filling, it will leak out into the fire and cause flare-ups. Use a meat thermometer to check the center of the roll; chicken thighs are forgiving, but the cheese needs to be fully melted. If you can't find provolone, a firm mozzarella or 'queso pategrás' works beautifully as a substitute.

🍽️ Serving Suggestions

Serve with a side of authentic garlicky Chimichurri sauce for dipping. Pair with 'Papas a la Provenzal' (fries tossed with garlic and parsley). A fresh Ensalada Mixta (lettuce, tomato, and onion) provides a crisp contrast to the rich meat. Enjoy with a glass of robust Uruguayan Tannat or a chilled Malbec. Grilled crusty bread is essential for mopping up any melted cheese and juices.