Looking for a guilt-free version of everyone’s favorite Filipino party dish? This Chicken Embutido is about to become your new best friend in the kitchen. I’ve swapped out the traditional pork for lean chicken breast, cutting down on the fat while keeping all the festive flavors you know and love. It’s the same delicious medley of sweet raisins, savory cheese and colorful veggies, just wrapped up in a lighter package.
What makes this version special is that you’re getting about 40% less fat than the pork version, but your guests won’t even notice the difference. It’s still that same showstopping dish that Filipinos love bringing to parties and potlucks, just a bit kinder to your waistline. This chicken embutido brings all the comfort and nostalgia of the classic recipe with a modern, healthier twist.
Why You’ll Love This Recipe
- Healthier alternative to traditional pork embutido
- Perfect make-ahead dish for special occasions
- Versatile – can be served hot or cold
- Budget-friendly yet festive
- Freezer-friendly for meal prep
- Kid-friendly with hidden vegetables
Chicken Embutido
Equipment
- Food processor or meat grinder (panggiling) for mincing chicken
- Steamer traditional bamboo or metal steamer works best
- Mixing bowls (mangkok) for combining ingredients
- Heavy-duty aluminum foil for wrapping
- Sharp knife (kutsilyo) for chopping ingredients
- Cutting board (Sangkalan) for preparation
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Kitchen thermometer (optional) to ensure proper cooking temperature
Ingredients
- 750 g boneless skinless chicken breast (dibdib ng manok), finely ground
- 1 small red bell pepper pulang siling pangsigang, finely chopped
- 1 small carrot karot, finely chopped
- 1/2 cup raisins pasas
- 1/2 cup grated cheddar cheese kinayod na keso
- 1/2 cup bread crumbs
- 3 tbsp pickle relish
- 1 large egg itlog, lightly beaten
- 3 tbsp tomato ketchup
- 1/2 tsp ground white pepper dinurog na puting paminta
- 1 tsp salt asin
- 1 small white onion sibuyas, finely chopped
- 2 cloves garlic bawang, minced
Instructions
- Start by letting all your ingredients come to room temperature. While waiting, set up your steamer with water and heat it over medium heat.
- Mix the ground chicken breast, salt, and white pepper in a large bowl. Add the minced garlic and chopped onion, mixing everything well with your hands. Work the meat mixture until it starts to become sticky.
- Break the egg into your meat mixture and add the breadcrumbs. Mix these in thoroughly – this helps bind everything together. Now add your carrots, bell peppers, raisins, pickle relish, and grated cheese. Pour in the ketchup and mix until all ingredients are evenly spread throughout the meat.
- Lay out a piece of aluminum foil (about 12×12 inches) on your counter. Take one-third of your mixture and place it in the center. Shape it into a log, about 8 inches long. Roll the foil around the meat tightly and twist both ends to seal. Do this two more times with the remaining mixture to make three logs.
- Place your wrapped logs in the steamer, making sure they’re not touching each other. Steam for 45 minutes over medium heat. Keep an eye on the water level – if it gets low, carefully add more hot water.
- After cooking, let the logs rest for 5-10 minutes before unwrapping. Slice into rounds about 1-inch thick. If you like, you can pan-fry the slices until golden brown for extra flavor.
- Serve with banana ketchup or sweet chili sauce on the side. If you have leftovers, let them cool completely before storing them in the refrigerator.
- Remember: You’ll know your embutido is done when the internal temperature reaches 165°F (74°C), or when a knife inserted into the center comes out clean.
Tips from Lola’s Kitchen
- Grind the chicken twice for better texture
- Chill the mixture for 30 minutes before wrapping for easier handling
- Test-cook a small portion to check seasoning
- Double-wrap in foil to prevent water seepage
- Place a coin in the steamer water – when it stops rattling, you need to add more water
Traditional Serving Suggestions
- Serve with banana ketchup or sweet chili sauce
- Pair with steamed rice (kanin)
- Include in breakfast with fried egg
- Add to party platters with pancit
- Serve as pulutan (appetizer) with cold beer
Troubleshooting
- If too dry: Add 1-2 tbsp milk to the mixture
- If too wet: Add more breadcrumbs gradually
- If falling apart: Add another egg
- If bland: Adjust seasoning before wrapping
Ingredient Alternatives
- Chicken: Turkey or lean pork
- Bell peppers: Pimientos or roasted capsicum
- Breadcrumbs: Ground crackers or oats
- Raisins: Chopped dates or cranberries
- Cheddar: Queso de bola or processed cheese
Storage & Reheating
- Refrigerator: Up to 5 days in airtight container
- Freezer: Up to 3 months when properly wrapped
- Reheating: Steam for 5-10 minutes or pan-fry slices
- Best served at room temperature or slightly warm
Variations
- Cheesy Core: Add cheese stick in center
- Spicy Version: Add chopped bird’s eye chilies
- Veggie-loaded: Double the vegetables
- Party Size: Make mini logs
- Modern Twist: Add mushrooms and spinach
FAQs
Q: Can I make this ahead? A: Yes, up to 2 days in advance. Q: Why is my embutido breaking apart? A: Ensure proper binding with enough egg and breadcrumbs. Q: Can I air fry the slices? A: Yes, 180°C for 5 minutes per side. Q: How do I know it’s fully cooked? A: Internal temperature should reach 74°C (165°F). Q: Can I skip the steaming and bake instead? A: Not recommended as steaming ensures proper texture.
Nutrition
The Story Behind Chicken Embutido
Like many beloved Filipino dishes, embutido has its roots in Spanish colonial times, when European culinary traditions began to blend with local Filipino flavors. The word “embutido” itself comes from the Spanish term for sausage, but our Filipino version took an interesting turn from its European ancestor. While Spanish embutido is a traditional cured meat sausage, Filipino cooks cleverly adapted the recipe to create something uniquely their own – a steamed meat roll that became a staple at every celebration.
The evolution of chicken embutido marks a modern chapter in this dish’s rich history. As health consciousness grew in Filipino communities, innovative home cooks began experimenting with leaner alternatives to the traditional pork version. Chicken embutido emerged as a healthier variation that quickly gained popularity, especially among health-conscious families who didn’t want to give up the beloved flavors of this festive dish.
What makes Filipino embutido truly special is its versatility. Unlike Western meatloaves that typically stick to a standard recipe, our version embraces a delightful mix of textures and flavors – from sweet raisins to savory cheese, crunchy vegetables to tangy pickle relish. This combination might seem unusual to outsiders, but it perfectly represents the Filipino palate’s love for contrasting flavors in a single dish.
The preparation method itself tells a story of Filipino ingenuity. Instead of using traditional sausage casings, our ancestors discovered that aluminum foil could create the perfect cylindrical shape when steamed. This practical solution not only made the dish easier to prepare at home but also gave birth to the distinctive presentation we know today – neat slices revealing a colorful mosaic of ingredients that make every bite interesting.
Today, chicken embutido has earned its place not just as a healthier alternative, but as a beloved dish in its own right. You’ll find it at Christmas gatherings, birthday celebrations, and even in modern Filipino food businesses that cater to health-conscious customers. It’s a testament to how Filipino cuisine continues to evolve while maintaining its deep connections to family, celebration, and the joy of sharing good food.
Whether served hot from the steamer, pan-fried until golden, or cold as a sandwich filling, chicken embutido represents the best of Filipino food innovation – taking a traditional recipe and making it healthier without sacrificing the flavors that make it special. It’s comfort food that you can feel good about sharing with your loved ones, proving that healthy eating doesn’t mean giving up the dishes that bring us together.
