Easy Chicken Embutido Recipe - Filipino-Style Steamed Chicken Meatloaf
A flavorful Filipino-style chicken embutido made with ground chicken, raisins, carrots, bell peppers, cheese, eggs, breadcrumbs and evaporated milk. Steamed until tender and delicious, then optionally pan-fried for crispy golden edges. Perfect for family meals, fiestas, holidays and special occasions.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Chopping board
- Knife
- Measuring cups and spoons
- Aluminum foil
- Steamer
- Large pot
- Wooden spoon or spatula
- Frying pan optional
Ingredients
- 1 kg ground chicken
- ½ cup raisins
- ½ cup carrots finely minced
- 1 cup breadcrumbs
- 3 eggs
- ½ cup evaporated milk
- ½ cup grated cheese
- ¼ cup sweet pickle relish
- 1 onion minced
- 4 cloves garlic minced
- Red bell pepper finely minced
- Green bell pepper finely minced
- Salt and pepper to taste
Optional Fillings:
- Boiled eggs
- Sliced hotdogs
- Ham
- Bacon
- Additional cheese
Instructions
- Prepare the ingredients: Finely mince the carrots, onion, garlic, and red and green bell peppers. Grate the cheese and prepare any optional fillings.
- Make the chicken mixture: In a large bowl, combine the ground chicken, raisins, carrots, sweet pickle relish, onion, garlic, and bell peppers. Season with salt and pepper and mix thoroughly.
- Prepare the binder: In a separate bowl, combine the eggs, evaporated milk, and breadcrumbs. Mix until the breadcrumbs absorb some of the liquid and the mixture becomes paste-like.
- Combine: Add the egg mixture to the chicken mixture. Add the grated cheese and mix thoroughly until all ingredients are evenly distributed.
- Prepare the foil: Lay a sheet of aluminum foil on a clean, flat surface. Lightly grease it with oil or butter to make the cooked embutido easier to remove.
- Shape the embutido: Place a portion of the chicken mixture onto the foil and flatten it into a rectangle.
- Add the filling: Arrange boiled eggs, hotdogs, ham, bacon, cheese, or your preferred filling in the center.
- Roll: Carefully roll the chicken mixture into a compact log, enclosing the filling. Wrap the aluminum foil tightly around the roll and secure both ends.
- Steam: Arrange the wrapped embutido rolls in a steamer. Steam over medium-high heat for 45 minutes to 1 hour, depending on the thickness of the rolls.
- Check for doneness: Make sure the chicken is fully cooked in the center. For food safety, ground chicken should reach an internal temperature of 165°F (74°C).
- Cool: Remove the cooked embutido from the steamer and allow it to cool before opening the foil. Cooling helps the embutido firm up and makes it easier to slice neatly.
- Optional frying: Slice the cooled embutido into rounds. Heat a little oil in a frying pan and pan-fry the slices until the edges are golden brown and slightly crisp.
- Serve: Serve warm with steamed rice and your favorite dipping sauce.
Notes
- Finely mince the vegetables so they distribute evenly and do not interfere with rolling.
- Mix the chicken mixture thoroughly to ensure every slice has a good balance of meat, vegetables, raisins, and cheese.
- Roll the embutido tightly so it holds its shape and the filling stays in the center.
- Do not overcook the embutido, as this can make the chicken dry.
- Cool completely before slicing for cleaner, more attractive pieces.
- For extra flavor and texture, pan-fry the slices after steaming until the edges become golden and crispy.
- You can cook a small spoonful of the mixture in a pan before rolling the embutido to check and adjust the seasoning.
- For parties and holidays, prepare several smaller rolls instead of one very large roll for easier steaming and serving.
- If using optional fillings, arrange them lengthwise in the center so they remain visible when the embutido is sliced.
Nutrition
Calories: 300kcalCarbohydrates: 17gProtein: 17gFat: 14gSaturated Fat: 5gSodium: 430mgFiber: 1gSugar: 6g
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