Chicken embutido (baked chicken loaf) Chicken embutido (baked chicken loaf)

A long time ago, my mother-in-law told me that the best way to make sure that the embutido is perfectly shaped is to cook it in an empty tin can. I finally did as she said and look at how perfectly round the slices of my chicken embutido are.

What do I mean by empty tin can? Take a tall tin can of, say, evaporated milk or tomato sauce. Cut out the top and bottom and you have a tube, right? That’s what you can use. But. BUT. Don’t use an old tin can which may have the first signs of rust. The cans I used were opened just a few minutes before I stuffed the embutido filling inside them. Just plan everything ahead of time so that when you cook a dish that requires you to use anything in a can, you can make your embutido at the same time. At any rate, embutido keeps well in the freezer.

So, did I really say chicken embutido? Chicken? Yes, chicken. You can buy ground chicken meat in the supermarket, didn’t you know? And it makes wonderful embutido.

The following ingredients will yield two large pieces of embutido, about 6 inches long and three inches in diameter. Of course, if you use smaller cans, you’ll have more but smaller embutido.

Ingredients :

200 to 300 grams of ground chicken
2 slices of day old bread
3 tbsps. of milk
1 small carrot, peeled and chopped
2 small (or 1 big) green bell pepper, cored, seeds removed and chopped
1 small onion, peeled and finely chopped
2 tbsps. of sweet pickle relish, drained well
4 eggs, beaten

Cooking procedure :

Tear the bread into small pieces, place in a bowl and pour in the milk. Mix and soak for about 10 minutes. Squeeze out the excess milk.

Mix the bread with the rest of the ingredients. Season with about a teaspoonful and a half of salt and half a teaspoonful of pepper.

Stand the prepared tin cans on a baking tray. Stuff them with the embutido filling, pressing down with a spoon to make sure the mixture is compact. Cover the top of the cans with pieces of aluminum foil. Bake in a 180oC oven for 30 minutes. Cool before removing from the cans.

To remove, run a long thin knife around the cans and lightly push one end of the embutido with the back of a spoon.

You can steam your embutido instead of baking them but you may need to cover BOTH ends of the cans with aluminum foil.

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  1. Marie says

    My 2 fondest Christmas food memories are eating Morcon and embutido during Noche Buena. I will definitely try this recipe for our Noche Buena this year. Thanks, Connie!

  2. eiram says

    what kind of onion did you use? the white ones or purple ones? parang this is simpler than the usual embutido with pasas….hmmm…

  3. sally says

    I made the chicken embutido and baked it in aluminum foil not in a tin can. It came out watery. I had to convert all your metric measurements into standard. I love embutido and this is the first time I made it.

    • Connie says

      Whichever way you cook it (and using metric measurements has nothing to do with it), it is watery (as all meat loaves are) while hot. Actually, “watery” would be a misnomer since we’re talking about the meat juices. You’re really supposed to cool and chill embutido before slicing. That’s basic.

  4. ween says

    hi miss connie…just tried this yesterday. and it tasted good…thanks for your recipes and looking forward of cooking more of your other recipes…more power.^ _ ^

  5. says

    Good morning! I made this last night and the mixture came out “watery” making it difficult to roll in foil (i only had two small cans). Was wondering if i did something wrong or if it was really supposed to be that way. First time to cook embutido ever so I’m not really sure.

    thanks for the recipe! it’s super yummy though (just had some for breakfast) so i was confident enough to bring more to share with co-workers at lunch!

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