Chicken Embutido Recipe
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.…
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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.
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.
Try this Chicken Embutido Recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Embutido
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 Information
Watch the cooking video:
Diona says
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.
Vanjo Merano says
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.
Marigen says
Hello po! Ano po pwedeng e substitute sa sweet relish ? Salamat
Josef says
Sir pwede ba gamitin ang biskotso bread instead of bread crumbs….
Rose Alumno says
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.:)
lyn says
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
rose says
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!
Vanjo Merano says
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.
Charity says
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.
Vanjo Merano says
Welcome. That means that you did a good job. I am only here to guide you and you did all the cooking. High Five!
Lee says
Can you omit the bread crumbs? My son have have celiac and cannot have bread/wheat.
Vanjo Merano says
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.
Melanie says
Hello! Do you typically use cheese or relish? Can they be subbed with something? Thanks! Love your recipes!
Vanjo Merano says
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.
Florence Galiste says
Good food for my family.
Chelle says
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 🙂
Vanjo Merano says
Hi Chelle, you can freeze this for a month. You can always thaw your chicken embutido anytime you need it.
Jean lim says
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.
Lem Enrile says
My father made lots of embutido once during a special occasion. It tasted great. I also like fried embutido.
Elizabeth says
Ten