Chicken Embutido

Chicken Embutido
Chicken Embutido is an alternative to the more popular pork embutido that is usually served on special occasions including the Cristmas Noche Buena or New Year’s Media Noche Celebrations. There is nothing special cooking method with this chicken version of embutido. I have baked the embutido rolls for the reason that I wanted to check the suitability of baking embutido instead of steaming. As expected the result was positive, and in fact I could tell that embutido rolls wrapped with aluminium foil is more convenient cooking method than steaming.

Chicken Embutido - with Banana Ketchup

When the embutido is wrapped with aluminium foil the mixture is totally sealed thereby only the heat from the hot steam is used to cook the embutido, and I could safely say that any aromatics in the steaming water has no effect. Of course if sinsal is used as a wrapping then it should be cooked with steam with all the additional aromatic ingredients added to the steaming water. See my Special Embutido recipe with sinsal wrapping. Searing the embutido before serving will caramelize the outside of the embutido roll which somehow enhance the flavour. Here is the simple recipe of my chicken version of embutido.

Ingredients:

Chicken Embutido - Cooking Procedure

1/2 kilo ground chicken
1 cup ham cut into strips
2 cans Vienna sausage, chopped
1 piece Spanish chorizo, chopped
1 small size carrot, chopped
1 medium size onion, chopped
1/2 cup raisins, sultana and apricot
1 cup grated cheddar cheese
2 tbsp. pickled relish
2-3cloves garlic, finely chopped
1 egg, beaten

salt and pepper to taste
8 pcs. hard boil quail eggs
cooking oil

Cooking procedure:

Chicken Embutido - Cooking Procedure

In a big bowl combine all the ingredients (except the quail eggs and cooking oil) and mix until well blended season, with salt and pepper to taste. Divide into two portions and set aside and place each portion in a square aluminium foil. Platen each chicken mixture and arrange 4 eggs at the center of each mixture and hand roll until the mixture covers the eggs. Now roll the roll the aluminium foil into a tightly packed log about 2 1/2” in diameter, seal both ends. Arrange the embutido side by side in a baking tray and bake for 30 to 45 minutes at 325áµ’F to 350áµ’F. Alternately steam for 45 minutes to 1 hour. When done let it cool and remove the aluminium wrapping. Before serving heat generous amount of oil in a frying pan and sear the embutido on all side. Slice into rings and serve with banana ketchup.

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