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Home » Recipes » Chicken Recipes » Chicken Embutido Recipe

Chicken Embutido Recipe

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Embutido is a type of Filipino steamed meatloaf. Today, we are featuring Chicken Embutido, which is a meatloaf made from ground chicken. This recipe is simple and hassle-free. You should be able to enjoy your own chicken embutido within an hour – and you will have the right to brag this to your friends too.

chicken-embutido-recipe
This chicken embutido recipe is similar to our original embutido recipe, although the latter used ground pork. This chicken version is also straightforward; we will not be using boiled eggs or hotdogs to stuff our embutido. The video below demonstrates the detailed procedures.

I actually loved the outcome of this recipe. I was able to enjoy chicken embutido in its cold state, and I also what I tasted when I tried to fry it. It went well with steamed rice and with bread too. Since this recipe will give you around 10 to 12 pieces, you can freeze the leftover and cook it when needed. I usually have a space in my freezer for frozen tocino and longganisa. I also had the embutido sit there. Its always good to know that you can always pull ready-to-cook food when you are in a hurry or just too lazy to cook.

chicken-embutido

Try this Chicken Embutido Recipe. Enjoy!

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5 from 2 votes

Chicken Embutido

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Vanjo Merano

Ingredients

  • 3 lbs. ground chicken
  • 1 large red bell pepper minced
  • 1 large green bell pepper minced
  • 1 large yellow onion minced
  • 3 eggs
  • 1 8 oz. can tomato sauce
  • 1 cup raisins
  • 1 cup minced carrots
  • 3/4 cups sharp cheddar cheese
  • 1 1/2 cups bread crumbs
  • 1/4 cup olive oil
  • 1/4 cup sweet relish
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

  • In a large mixing bowl, combine the ground chicken, carrots, bell peppers, onion, raisins, sweet relish, cheese, and tomato sauce. Mix well.
  • Pour-in the olive oil. Add the salt and pepper. Continue to stir until all the ingredients are well blended.
  • Put the eggs and bread crumbs in the mixing bowl. Continue to mix with the other ingredients.
  • Wrap the mixture (around 1 to 1 1/4 cup) in aluminum foil. Do this step until all the mixture are consumed.
  • Arranged the chicken embutido in a steamer. Steam for 45 to 60 minutes.
  • Remove the steamed embutido from the steamer. Let it cool down. You can also place it in the fridge.
  • Slice the embutido and arrange in a serving plate.
  • Serve chilled. Share and enjoy!

Nutrition

Serving: 12g

 

Watch the cooking video:

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Reader Interactions

Comments

  1. Diona says

    March 23, 2022 at 2:24 pm

    This is my go to recipe for making chicken embotido. Thank you so much for sharing. I would occasionally would add hard-boiled eggs in the center, too. I have always wondered if the salt quantity was an error though. It didn’t seem enough. So I adjusted it to 1 tsp per lb of chicken or 3 tsp for the 3 lb ground chicken that the recipe called for. I think for others who like it more on the saltier side might put more than that.

    Reply
    • Vanjo Merano says

      March 25, 2022 at 12:51 pm

      Thanks for the feedback. The amount of salt in the recipe was intentional. I thought of putting-in the minimum (for people that have issues with sodium intake).

      I am glad that you were able to adjust it based on your preference.

      Reply
  2. Marigen says

    September 17, 2018 at 1:20 pm

    Hello po! Ano po pwedeng e substitute sa sweet relish ? Salamat

    Reply
  3. Josef says

    March 15, 2017 at 9:21 pm

    Sir pwede ba gamitin ang biskotso bread instead of bread crumbs….

    Reply
  4. Rose Alumno says

    December 30, 2016 at 8:37 am

    Hi Chef Vanjo. How many rolls of pork embutido can one recipe do? 2 lbs of ground pork. How many cups per embutido should I put in the aluminum foil?Do you cater?How much do you sell each pork embutido recipe?Hope you can answer my questions. Thank you in advance.:)

    Reply
  5. lyn says

    December 20, 2016 at 4:24 pm

    hello vanjo i just watch your cooking chicken imbutido its really tasty my family love it
    sana po ay marami p kaming matututnan sa pagluluto greetings
    lyn

    Reply
  6. rose says

    November 20, 2016 at 1:42 am

    hi po. i tried this twice. 1st try after ko ma fry bakit po durog-durog?2nd time ganun parin po kahit dinagdagan ko na ng bread grams para mas makapit xa. kahit po sa pag slice na fry na o hnd pa nadudurog agad. kaya po after ng fry ko mukang giniling na po xa. pls do advice po if ano ang kulang or kilangan pa. tnx!

    Reply
    • Vanjo Merano says

      November 20, 2016 at 8:30 am

      If this is the case, you will need to add 1 more egg sa mixture. This is to make sure that all ingredients are binded together. Adding more breadcrumbs will make it worse.

      Reply
  7. Charity says

    October 9, 2016 at 2:08 am

    I try this recipe 2 days ago and my friends said it was perfect thanks Chef Vanjo always try most of your recipes and love them.

    Reply
    • Vanjo Merano says

      October 13, 2016 at 3:49 pm

      Welcome. That means that you did a good job. I am only here to guide you and you did all the cooking. High Five!

      Reply
  8. Lee says

    September 27, 2016 at 5:45 pm

    Can you omit the bread crumbs? My son have have celiac and cannot have bread/wheat.

    Reply
    • Vanjo Merano says

      October 5, 2016 at 9:50 pm

      Breadcrumbs are important for this dish as it absorbs moisture and contributes to the final texture of embutido. You can add a little brown rice flour as an alternative.

      Reply
  9. Melanie says

    August 8, 2016 at 11:11 am

    Hello! Do you typically use cheese or relish? Can they be subbed with something? Thanks! Love your recipes!

    Reply
    • Vanjo Merano says

      August 8, 2016 at 8:45 pm

      The cheese gives the dish a rich flavor, while the relish enhances the taste by providing a sweet and tart flavor. Instead of giving you alternatives, I will recommend the omission of these ingredients. The dish will still taste good without these, but it is better if these ingredients are used.

      Reply
  10. Florence Galiste says

    June 25, 2016 at 12:12 am

    Good food for my family.

    Reply
  11. Chelle says

    March 5, 2015 at 3:16 am

    5 stars
    Hi! What is the shelf life of the chicken embutido? I like your recipe. Simple and easy (specially with the use of food processor). I’m planning to stock up for days that I’m too busy to cook, so knowing the shelf life would be great. BTW, i tried your Pares recipe for the first time and my hubby loves it! Even my 3 year old daughter (who’s a very picky eater) was happy with her food. Looking forward to trying more of your recipes 🙂

    Reply
    • Vanjo Merano says

      March 6, 2015 at 11:46 am

      Hi Chelle, you can freeze this for a month. You can always thaw your chicken embutido anytime you need it.

      Reply
      • Jean lim says

        December 25, 2015 at 10:14 pm

        Sir vanjo, share me something abaut easy christmas recipe. I really appreciate all your recipe only i cannot make it. When i tried to watch all your recipes in youtube i was encourage to cook. I hope you can cook very simple recipe i can serve on new year eve. This is jean lim .merry christmas po.

  12. Lem Enrile says

    February 23, 2015 at 8:15 pm

    5 stars
    My father made lots of embutido once during a special occasion. It tasted great. I also like fried embutido.

    Reply
  13. Elizabeth says

    February 22, 2015 at 5:58 am

    Ten

    Reply

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