Chicken Embutido is a tasty and comforting dish that adds a uniquely Filipino appeal in our Noche Buena!
It’s full of flavors and definitely brings back beautiful memories. I love this recipe because it has been passed on by every generation. Even with little tweaks here and there, it remains in our hearts as a traditional Filipino dish especially we share and savour during the holidays.
Chicken Embutido (Filipino Meatloaf)
Chicken Embutido is a tasty and comforting dish that adds a uniquely Filipino appeal in our Noche Buena!It’s full of flavors and definitely brings back beautiful memories. I love this recipe because it has been passed on by every generation. Even with little tweaks here and there, it remains in our hearts as a traditional Filipino dish especially we share and savour during the holidays.
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RateServings: 20 people
Ingredients
- 1.5 kilograms Ground Chicken
- 2 tablespoons Vegetable Oil for sautéing
- 1/4 cup Red Bell Pepper cut into small dice
- 1/2 cup Carrots cut into small dice
- 1/4 cup White Onion cut into small dice
- 1 tablespoon Garlic minced
- 1/2 cup Tomato Sauce
- 1/4 cup Sweet Relish
- 1 cup Raisins
- 2 medium Eggs
- 1 cup Fresh Breadcrumbs
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- On a sauté pan, heat the oil over medium heat.
- Sauté the red bell pepper and carrots for 5-7 minutes or until they are soft.
- Add the onions and continue to cook until they are translucent.
- Add the garlic and sauté for another minute.
- Transfer the sautéed vegetables in a bowl and ensure to let it cool to room temperature.
- Using a big mixing bowl, combine the ground chicken, cooled sautéed vegetables, tomato sauce, relish, and raisins. Mix everything together until well combined.
- Add the eggs making sure they are fully incorporated in the mixture.
- Add the breadcrumbs and continue to mix.
- Stir in the olive oil and season with salt and pepper.
- To check if the meatloaf needs more seasoning, fry a small amount of the mixture on a pan until golden brown and have a taste.
- Wrap one and a half cups of the meatloaf mixture in a foil.
- Place the wrapped meatloaves in a steamer and steam for 28-30 minutes.
- Once the meatloaves are firm, remove from the steamer and let them cool.
- Refrigerate until ready to eat.
- The Chicken Embutido can be served cold. You can also opt to pan-fry meatloaf slices until golden brown.
Notes
- Make sure to measure the size of the steamer. It serves as a guide for the length of your meatloaf.
- After sautéing the vegetables, it’s very important to let it cool to room temperature before adding to the mixture to avoid cross contamination.
- Don’t overmix your meatloaf mixture as it will result to a dry and tough texture.
