Low Sodium Classic Filipino Embutido
Discover a healthier twist on a beloved Filipino dish with this Low Sodium Classic Filipino Embutido recipe. Perfectly crafted for anyone seeking a lower sodium alternative, this version swaps traditional pork for lean ground chicken while retaining the authentic flavors and festive presentation of the classic embutido. Packed with wholesome vegetables like grated carrot, red bell pepper, and green peas, along with the sweetness of raisins and a subtle hint of brown sugar, this meatloaf-style creation is as nutritious as it is delicious. Wrapped in foil and baked to perfection, each log features a delightful surprise of hard-boiled egg at its center, elevating every slice. Serve warm or cold for a versatile, crowd-pleasing dish that’s ideal for gatherings, celebrations, or everyday meals. Ready in just over an hour, this guilt-free embutido is a surefire way to impress your family and friends! Keywords: Low Sodium Embutido, Filipino Meatloaf, Healthy Filipino Recipe, Ground Chicken Embutido.
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Recipe Information
Ingredients
- 500 grams ground chicken
- 1 medium carrot, grated
- 1 medium red bell pepper, finely chopped
- 100 grams green peas
- 50 grams raisins
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 0.5 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 100 grams breadcrumbs
- 2 eggs hard-boiled eggs, quartered
- 2 sheets foil, for wrapping
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine ground chicken, grated carrot, chopped red bell pepper, green peas, raisins, low sodium soy sauce, brown sugar, black pepper, beaten eggs, and olive oil.
Mix in the breadcrumbs and continue to blend the ingredients until well combined.
Lay flat a piece of foil and brush with a little olive oil to prevent sticking.
Place half of the meat mixture onto the foil and spread it evenly into a rectangular shape.
Arrange half of the quartered hard-boiled eggs in a line along the center of the meat mixture.
Carefully roll the meat mixture over the eggs to form a log shape, ensuring the eggs are enclosed.
Wrap the log tightly with the foil, sealing the ends securely.
Repeat steps 5-8 for the remaining meat mixture and eggs.
Place the wrapped logs onto a baking tray.
Bake in the preheated oven for 45-55 minutes, or until the embutido is cooked through and firm to the touch.
Remove from the oven and allow to cool slightly before unwrapping and slicing.
Serve warm or cold, sliced into rounds.
Nutrition Facts
Calories |
2021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 66.8 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 354 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4347 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
