Chicken Embutido
Chicken Embutido is a Filipino take on meatloaf where finely ground chicken breast is mixed with a colorful medley of bell peppers, carrots, raisins, cheese, and pickles, then wrapped in foil and steamed until tender. Originally derived from Spanish sausage-making traditions but reimagined without casings, this healthier adaptation of the classic pork version maintains the dish's cherished role in Filipino celebrations while offering a lighter protein option that doesn't compromise on the signature blend of sweet, savory, and tangy flavors that make embutido a perennial favorite at Filipino gatherings.
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
- ½ cup raisins pasas
- ½ cup grated cheddar cheese kinayod na keso
- ½ cup bread crumbs
- 3 tablespoon pickle relish
- 1 large egg itlog, lightly beaten
- 3 tablespoon tomato ketchup
- ½ teaspoon ground white pepper dinurog na puting paminta
- 1 teaspoon 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 12x12 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
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 171mgSodium: 200mgPotassium: 1298mgFiber: 3gSugar: 5gVitamin A: 293IUVitamin C: 3mgCalcium: 217mgIron: 5mg
Tried this recipe?Let us know how it was!