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
salt
pepper

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.

  • Pingback: Rellenong manok (stuffed deboned whole chicken) — Noche Buena - Cooking for Christmas and the New Year

  • Marie

    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!

  • http://homecookingrocks.com Connie

    Enjoy, Marie! :)

  • gda

    I am allergic to egg. Can I skip the egg, eventhough it also serves as a binder?

  • http://homecookingrocks.com Connie

    Can’t answer that since I’ve never tried eggless embutido.

  • Ria

    what does it mean when i see an ingredient that says “day old bread” where do i get them?

    • dang

      u can just buy the bread now and leave it in the fridge till tomorow, that’s the day old bread

  • eiram

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

  • http://homecookingrocks.com Connie

    Ria….. :shock:

    eiram, white. I rarely use purple.

  • http://buhaysinlao.blogspot.com/ Julius S.

    I cooked this dish for our Noche Buena Christmas 2007 as well. I modified it by adding Corned Beef to the ingredients you enumerated. -Julius

  • http://homecookingrocks.com Connie

    that must have been very tasty, Julius. Hindi naman naging watery?

  • http://homecookingrocks.com mary

    miss conie sana pati paggawa ng hamonado baboy ituro nyu din. tnx!

  • peachy

    ms. connie, if steamed, mga ilang minuto ang kailangan?

    thank you.

    • http://homecookingrocks.com Connie

      Same.

  • Pam

    hi ms connie :) my oven is down. can i bake this dish using turbo broiler instead? thanks :D

  • rose

    can i use ground turkey?

    • http://www.homecookingrocks.com Connie

      Yes! :)

  • theil

    hi… ano po klaseng milk ang pwede gamitin. thank you sa mga recipe nyo ms. connie…

  • Pingback: Rellenong manok (stuffed deboned whole chicken) | Chicken, duck & turkey

  • sally

    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

      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.

      • sally

        Thanks! Just goes to show I am not a cook, eh? That’s why I had to ask you. :-) By the way, love your postings and ALL the recipes.

        • Connie

          Don’t worry. Practice makes perfect. :)

  • Ner

    Hi! Would like to ask if it’s ok to add finely minced garlic to the recipe above? Thanks.

    • http://homecookingrocks.com Connie

      Try it and let us know how it works out. :)

  • ween

    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.^ _ ^

  • edlyn

    pag ibebenta po itong embutido, magkano po each?????

  • http://cardriver.blogspot.com rosa villanueva

    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!

    • http://casaveneracion.com/ Connie Veneracion

      This recipe calls for the use of molds — tin cans, specifically — precisely because the number of eggs makes the mixture too soft to shape. You can use small loaf pans in lieu of the tin cans.

      • http://cardriver.blogspot.com rosa

        i bought small molds (about half of a tin can in size) and they came out amazing!!! thanks again :)

  • dang

    Thank you for the recipe, i had tried it. perfect.God Bless. thank God, i found you.r website. More power

  • Alma Cerezo

    Hi Ms Connie :)
    Is it ok to cook this in ramekins?
    Thank you!!

    • http://casaveneracion.com/ Connie Veneracion

      How will you be able to cut it in uniform slices afterward?

  • donna

    can i cook it using turbo broiler instead of baking or steaming?

    • http://casaveneracion.com/ Connie Veneracion

      Why don’t you try and let us know how it turns out? :)