Chicken Recipes · Mama's Recipes · Processed Meat

Chicken Embutido

Chicken Embutido Recipe
Chicken Embutido
If you want to cook Embutido but not a fan of pork meat. Don’t worry because Chicken Embutido is here, it doesn’t need to be just pork all the time. The all time favorite Embutido can also work with Chicken meat. This recipe is easy to make.

Chicken Embutido Recipe Tip:

What sauce can I serve with Chicken Embutido? You can use Mornay Sauce Recipe when serving Chicken Embutido.Your guest will absolutely ask for more. Mornay sauce is the creamy white sauce you see on Lasagna and Bake Macaroni.
If you want to know the secret to making a finer texture of embutido: the secret technique is the use of blender and grater. You can grate the carrots for easy mincing process and blend everything else (except for the raisins and center filling such as boiled eggs and sausage). It makes your mixture finer in texture and well binded when cooked.



  • ½ kilo ground chicken
  • 1 piece chorizo, minced
  • 2 tablespoon pickle relish
  • ½ cup raisins
  • 1 medium-sized carrot, grated
  • ½ teaspoon ground black pepper
  • 1 onion, minced
  • 1 egg
  • ½ cup bread shredded
  • 1 red bell pepper, minced
  • salt to taste
  • 3 boiled eggs, quartered
  • 1/3 block cheddar cheese, sliced into vertical strips


In a mixing bowl, mix all ingredients except for boiled egg and cheese. Mix it well until all ingredients are well blended. Use a blender if needed, if you want a finer texture output.

Divide the mixture into 6 portions by using a cup for equal proportioning. Prepare 6 pre-cut aluminum foil pieces. You can omit the cheess, If you don’t like cheese in your embutido.

Using a spoon, spread out a rectangular shape meat mixture on top of the foil. Lay 2 quarter of boiled egg and cheese strip beside it on each portion of the mixture. You can place 2 cheese strips beside the boiled egg.

Lift one side of the foil and roll it gradually to cover the boiled egg and cheese. It should form a log with egg and cheese filling in the center.

Roll it many times to make the mixture compact. Twist each end to seal.

Steam for 30-40 minutes. Keep it refrigerated or store in freezer for longer shelf life.

You can also fry it first before serving or re steam before slicing.

Party Suggestions for serving Chicken Embutido:

Serve it on a big platter of fresh salad (lettuce, tomatoes, cucumber, carrots and potatoes) with slices of chicken embutido on the side. Enjoy!

You may also try our newest recipe:


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Credits: DIY for Dummies and @chadhenry_2011

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