AuthorBreville PHA classic Filipino festive dish adopted from Spanish colonization. This is Filipino-style meatloaf mixed with aromatics, stuffed with egg and spices, steamed and lightly fried. This version is leaner but packed with protein, minced veggies making a symphony of flavors and mainstay to holiday gatherings.
Wash the chicken thighs thoroughly, peel garlic and chop the onions.
Using the Breville Kinetix Pro blender, process the chicken, garlic and onion until paste consistency is achieved.
Wash the bell peppers, slice it into mince.
Boil 2 eggs and set aside.
Transfer the chicken mixture into a bowl. Mix in minced bell peppers, relish raisins, cheese, tomato paste, salt, pepper, Worcestershire sauce, 2 eggs and relish until well incorporated.
In a foil, place the meat mixture and flatten it.
Slice hard-boiled eggs into quartered lengthwise. Arrange the eggs in the middle of the meat mixture.
Roll the foil to form a cylinder shape and make sure to secure both edges.
Using the Breville Multichef, pour 1 cup of water and set it to rice cooking function. Place the steamer attachment and steam the embutido for 1 hour.
Once done let it cool for 20 mins. Take off the foil and sear the embutido in a small amount of oil.
Serve with hot rice and Sriracha dip or Ketchup.
Chef’s note: the secret to a great embutido beside the meat quality is the texture of the loaf. You can control the texture by processing the meat using a blender or food processor. Whether it’s chicken, pork or beef, a balanced fat to meat ratio will make wonders.
Ingredients
Directions
Wash the chicken thighs thoroughly, peel garlic and chop the onions.
Using the Breville Kinetix Pro blender, process the chicken, garlic and onion until paste consistency is achieved.
Wash the bell peppers, slice it into mince.
Boil 2 eggs and set aside.
Transfer the chicken mixture into a bowl. Mix in minced bell peppers, relish raisins, cheese, tomato paste, salt, pepper, Worcestershire sauce, 2 eggs and relish until well incorporated.
In a foil, place the meat mixture and flatten it.
Slice hard-boiled eggs into quartered lengthwise. Arrange the eggs in the middle of the meat mixture.
Roll the foil to form a cylinder shape and make sure to secure both edges.
Using the Breville Multichef, pour 1 cup of water and set it to rice cooking function. Place the steamer attachment and steam the embutido for 1 hour.
Once done let it cool for 20 mins. Take off the foil and sear the embutido in a small amount of oil.
Serve with hot rice and Sriracha dip or Ketchup.
Chef’s note: the secret to a great embutido beside the meat quality is the texture of the loaf. You can control the texture by processing the meat using a blender or food processor. Whether it’s chicken, pork or beef, a balanced fat to meat ratio will make wonders.
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