There's something about Chicken Embutido that makes it feel like a celebration. Maybe it's the colorful vegetables peeking through when you slice it, or the surprise of finding hard-boiled eggs and sausage in the middle. Either way, it's the kind of dish that shows up at Filipino parties and disappears fast.
I make big batches - 7 to 8 rolls at a time - because it freezes so well. Half goes in the freezer for later, the other half gets devoured within days. Most people serve it with rice, but I'm all about the pandesal sandwich with ketchup. It's a Christmas and fiesta favorite, but honestly, it's too good to save for special occasions only.
If you like this, you'll enjoy easy chicken roulade recipe as well.
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What is Chicken Embutido?
Embutido (em-boo-tee-doh) is Filipino-style meatloaf made from ground meat, vegetables, cheese, raisins, and a filling of hard-boiled eggs and sausage, all rolled and steamed. The name comes from the Spanish word for sausage — introduced during colonial times — but unlike sausage, it holds its shape without any casing.
Is it meatloaf or sausage? It looks like a sausage and is called one, but eats like meatloaf. Most Filipinos don't care about the classification, they just know it's delicious.
Traditionally made with pork, this chicken version is a lighter, equally popular alternative — more tender, leaner, and just as satisfying.
Embutido is quintessential Filipino party food, appearing at Christmas, New Year's, birthdays, and fiestas. But because it's easy to make and freezes well, it's just as at home on a weeknight dinner table.
Why You'll Love It
- Impressive but easy - Looks fancy when sliced, but the technique is straightforward. Mix, roll, steam, done.
- Freezer-friendly meal prep - Make 7-8 rolls at once. Freeze half, enjoy half. Pull from freezer whenever you need quick party food or dinner.
- Packed with flavor - Sweet raisins, savory cheese, colorful bell peppers, and that surprise egg and sausage filling in every slice
- Versatile serving options - Serve it hot with rice, cold as a snack, fried for crispy edges, or stuffed in bread as a sandwich
- Lighter than pork - Ground chicken makes this more tender and leaner than traditional pork embutido
- Party staple - Perfect for Christmas, fiestas, birthdays, or any gathering where you want to impress
Ingredients You'll Need
Here’s what you will need:
- Ground chicken: The base of the meat mixture; Chicken makes it lighter and more tender than pork. You can use ground chicken breast (leaner) or ground chicken thigh (more flavorful and moist). For traditional embutido, use ground pork instead.
- Bell peppers - Red and green add color and mild sweetness. You can use all red, all green, or mix colors. Mince them finely so they distribute evenly throughout the meat mixture.
- Onion: Provides a depth of flavor.
- Eggs (raw) - Act as a binder to hold everything together. Don't skip these or your embutido will fall apart.
- Hard-boiled eggs - The surprise filling when you slice it. Quarter them lengthwise so each slice gets a piece of egg. You can also use whole eggs if you prefer a bigger cross-section.
- Tomato sauce or ketchup: Adds moisture and a hint of tanginess. Banana ketchup (Filipino ketchup) is traditional and available at Asian grocery stores if you want authentic flavor.
- Raisins: Add pops of sweetness throughout. Some people love them, some skip them. Up to you.
- Cheddar cheese: Adds creaminess and richness. Quickmelt cheese (Filipino processed cheese) is traditional, but cheddar works great.
- Bread crumbs (plain): Help bind the mixture and absorb excess moisture. Plain bread crumbs work best. Don't use seasoned ones unless you want extra flavoring.
- Sweet pickle relish: Adds tangy sweetness, complementing the savory meat mixture.
- Carrots: Add color, slight sweetness, and nutrition. Mince them finely.
- Vienna sausage: Classic Filipino choice for the filling. You can substitute with hot dogs, ham, or even cooked bacon.
- Hard-boiled eggs: These are placed in the center of the roll for a surprise filling.
See recipe card for quantities.
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground chicken, red and green bell peppers, onion, eggs, tomato sauce or ketchup, raisins, cheddar cheese, bread crumbs, pickle relish, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Assemble the embutido: Lay out a sheet of aluminum foil and spread the meat mixture onto it, forming a flat rectangular shape. Place Vienna sausages and hard-boiled eggs along the center.
- Roll it up: Carefully roll the meat mixture using the foil, making sure the sausages and eggs stay in the center. Twist the ends of the foil to secure the embutido.
- Bake or Steam the embutido: Cook the wrapped embutido in a steamer or oven at 350 degrees Fahrenheit for about 1 hour, or until fully cooked.
- Optional step – Pan-fry: If desired, you can remove the foil and pan-fry the embutido in a bit of oil until golden brown on the outside.
- Slice and serve: Allow the embutido to cool slightly before slicing. Serve with rice, bread, or as desired!
Variation Ideas
- Pork Embutido: Use ground pork instead of chicken for a more traditional take.
- Spicy Embutido: Add some chili flakes or finely chopped chili peppers to the meat mixture for a spicy kick.
- Cheesy Embutido: Double the amount of cheddar cheese for a creamier, cheesier version.
- Bacon-Wrapped Embutido: Wrap the embutido in strips of bacon before cooking for an extra layer of flavor.
- Ham and Pineapple Embutido: Add chopped ham and pineapple chunks for a sweet-and-savory twist.
What to Serve with Chicken Embutido
- Steamed white rice: The classic pairing for embutido; simple yet satisfying.
- Pandesal: Use embutido slices as a filling for a delicious sandwich with some ketchup or mayo.
- Garlic Fried Rice: Another great rice option that adds extra flavor to your meal.
- Salad: A light, crisp salad balances the richness of the embutido.
- Mashed Potatoes: For a fusion twist, serve your embutido with creamy mashed potatoes.
Cooking Methods
- Steaming (traditional) — 40–45 min over boiling water until internal temp reaches 165°F. Gives the best moist, tender texture.
- Baking — Wrap in foil, bake at 350°F for 1 hour to 165°F internal. Great when you don't have a steamer or are cooking multiple rolls. Slightly drier than steamed but still delicious.
- Grilling — Keep wrapped in foil, grill on medium heat (~320°F) for about 45 minutes to 165°F internal, flipping occasionally. Adds a subtle smoky flavor.
- Pan-frying — Steam or bake first, let cool, then slice into rounds. Fry in a little oil over medium-high heat for 2–3 minutes per side until golden and crispy. This is how many Filipinos prefer it — great for breakfast or a crispy presentation.
How to Store Leftovers
Chicken Embutido can be stored in the fridge for up to 3 days in an airtight container. For longer storage, wrap it tightly in foil or plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Recipe FAQs
Most often it wasn’t cooled long enough, so the roll hasn’t set yet. Let it rest 10 to 15 minutes (or cool completely for the cleanest slices) and mix the meat just until combined so it stays cohesive.
It needs more salt than you think because veggies and add-ins dilute the seasoning. Cook a tiny spoonful to taste before you roll everything, then adjust salt and pepper until it tastes right.
It was likely overmixed or overcooked, or made with meat that’s too lean. Mix gently, use a thermometer, and pull at 165°F for chicken (or use some thigh meat for a juicier result).
Yes, swap in hot dogs, sliced ham, cooked bacon, or skip the sausage entirely and just use hard-boiled eggs (or no filling at all).
Yes, pork is the traditional option and works the same way with the same method.
Use a meat thermometer pushed into the center through the foil. It’s done at 165°F for chicken or 160°F for pork, and the roll should feel firm, not squishy.
Yes, bake it wrapped in foil at 350°F for about 1 hour, or until the center hits 165°F. It can be a little drier than steaming, so don’t overbake.
Chicken is leaner, lighter, and can dry out faster if overcooked. Pork is richer, more forgiving, and has the more classic embutido flavor.
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Chicken Embutido (Filipino Meatloaf)
Ingredients
- 4 pounds ground chicken or ground pork
- 1 red bell pepper minced
- 1 green bell pepper minced
- 1 onion minced
- 3 eggs
- ¼ cup tomato sauce/ catsup
- 1 cup small boxes raisins
- 1 cup cheddar cheese
- 2 cups bread crumbs plain
- ¼ cup pickle relish
- ½ teaspoon ground pepper
- 1 teaspoon salt
- ½ cup carrots minced
- 6 pieces hard-boiled eggs quartered lengthwise
- 1 can vienna sausage sliced
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground chicken, red and green bell peppers, onion, eggs, tomato sauce or ketchup, raisins, cheddar cheese, bread crumbs, pickle relish, salt, and pepper. Mix well until all ingredients are evenly distributed.4 pounds ground chicken, 1 red bell pepper, 1 green bell pepper, 1 onion, 3 eggs, ¼ cup tomato sauce/ catsup, 1 cup small boxes raisins, 1 cup cheddar cheese, 2 cups bread crumbs, ¼ cup pickle relish, ½ teaspoon ground pepper, 1 teaspoon salt, ½ cup carrots
- Assemble the embutido: Lay out a sheet of aluminum foil and spread the meat mixture onto it (about 2 cups), forming a flat rectangular shape. Place Vienna sausages and hard-boiled eggs along the center.
- Roll it up: Carefully roll the meat mixture using the foil, making sure the sausages and eggs stay in the center. Twist the ends of the foil to secure the embutido.6 pieces hard-boiled eggs, 1 can vienna sausage
- Steam or bake the embutido: Steam or bake the wrapped embutido until cooked through. If baking, use a temperature of 350 degrees Fahrenheit. The cooking time is approximately 1 hour.
- Optional step – Pan-fry: If desired, you can remove the foil and pan-fry the embutido in a bit of oil until golden brown on the outside.
- Slice and serve: Allow the embutido to cool slightly before slicing. Serve with rice, bread, or as desired!
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