AuthorBreville PH
Rating

A 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.

TweetSaveShare

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 Chicken thighs deboned
 1 pc Small Red bell pepper
 1 pc Small Green bell pepper

 ½ cup Raisins
 4 pcs Garlic Cloves
 1 large White Onion
 4 pcs Eggs
 1 tbsp pickle relish

 2 tbsp Worcestershire sauce
 1 tbsp salt

 1 tsp Freshly cracked black pepper

 1 tsp Sugar

 ½ tbsp Tomato paste

 ½ cup cheddar cheese
 ½ cup carrots (brunoise cut)

1

Wash the chicken thighs thoroughly, peel garlic and chop the onions.

2

Using the Breville Kinetix Pro blender, process the chicken, garlic and onion until paste consistency is achieved.

3

Wash the bell peppers, slice it into mince.

4

Boil 2 eggs and set aside.


5

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.

6

In a foil, place the meat mixture and flatten it.

7

Slice hard-boiled eggs into quartered lengthwise. Arrange the eggs in the middle of the meat mixture.

8

Roll the foil to form a cylinder shape and make sure to secure both edges.

9

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.

10

Once done let it cool for 20 mins. Take off the foil and sear the embutido in a small amount of oil.

11

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

 1 Chicken thighs deboned
 1 pc Small Red bell pepper
 1 pc Small Green bell pepper

 ½ cup Raisins
 4 pcs Garlic Cloves
 1 large White Onion
 4 pcs Eggs
 1 tbsp pickle relish

 2 tbsp Worcestershire sauce
 1 tbsp salt

 1 tsp Freshly cracked black pepper

 1 tsp Sugar

 ½ tbsp Tomato paste

 ½ cup cheddar cheese
 ½ cup carrots (brunoise cut)

Directions

1

Wash the chicken thighs thoroughly, peel garlic and chop the onions.

2

Using the Breville Kinetix Pro blender, process the chicken, garlic and onion until paste consistency is achieved.

3

Wash the bell peppers, slice it into mince.

4

Boil 2 eggs and set aside.


5

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.

6

In a foil, place the meat mixture and flatten it.

7

Slice hard-boiled eggs into quartered lengthwise. Arrange the eggs in the middle of the meat mixture.

8

Roll the foil to form a cylinder shape and make sure to secure both edges.

9

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.

10

Once done let it cool for 20 mins. Take off the foil and sear the embutido in a small amount of oil.

11

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.

Chicken Embutido with Sriracha sauce