How to make Chicken Embutido скачать в хорошем качестве

How to make Chicken Embutido

My version of chichen embutido, focuses more on giving this dish the wonderful taste and aroma that can’t be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want i want it with banana ketchup on the side I like to eat Embutido either warm or cold. I eat this as n appetizer (cold cut) when cold, while I treat this as a main dish eaten with white rice when warm. You should try watching the video for you to see how you can easily prepare this just by yourself. I am sure that you can successfully prepare this delicious embutido on your first attempt. You can freeze embutido and it will last for a month. Ingredients 3 lbs chicken 1 large onion minced 1 large red bell pepper minced 1 large green bell pepper minced 1 large carrot minced 3/4 to 1 cup sweet pickle relish 2 to 4 oz. raisins 1 1/2 cups shredded sharp cheddar cheese 3 eggs 1/4 cup olive oil 1/4 teaspoon ground black pepper 1 teaspoon salt 2 cups breadcrumbs 4 to 5 cups water for steaming Procedure Prepare the embutido meatloaf by combining the following ingredients in a large mixing bowl: ground pork, onion, red bell pepper, carrot, sweet relish, raisins, cheese, eggs, olive oil salt, and ground black pepper. Mix well until all ingredients are blended. Add the bread crumbs. Continue to mix until well blended. Scoop a cup of embutido mixture and place over a sheet of pre-cut aluminum foil (12 x 10 inches). Mold the mixture to form a cylindrical shape. Roll the foil and secure both edges. Set aside. Do this until all the embutido meatloaf mixture is consumed. Arrange the wrapped embutido in a steamer. Pour water on the steamer and let boil. Steam (in medium heat) for 60 minutes. Remove the steamed chicken embutido from the steamer. Let it cool down. Chill in the refrigerator for 2 hours. Slice and arrange in a serving plate. You can also fry it. Serve. Share and enjoy!