Aleta's Special Embutido

    1 hour 10 mins

    A mixture including ground chicken, chorizo, peas and raisins is topped with sausage, hard-cooked eggs and cheese, rolled into a cylinder and baked.

    16 people made this

    Serves: 4 

    • 455 g (1 lb) ground chicken
    • 30 g (4 tbsp) all-purpose flour
    • 3 large sweet pickles, chopped
    • 1/2 onion, chopped
    • 70 g(1/2 cup) raisins
    • 112 g (4 oz) chorizo, finely chopped
    • 35 g (1/4 cup) green peas
    • salt and pepper to taste
    • 2 eggs, beaten
    • 4 canned Vienna sausages
    • 3 hard-cooked eggs, sliced
    • 112 g (8 oz) sharp Cheddar cheese, cut into strips

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 175 C degrees (350 degrees F)
    2. In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly.
    3. Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil.
    4. Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.

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    Reviews and ratings
    Global ratings:

    Reviews in English (6)


    Authentic ! These baked meat rolls always feature unusual combinations of flavors. This one is typical and tasty. Stretch your horizons a little and give it a try. If you arrange the ingredients in an artistic way the sliced roll is striking on a buffet plate. Try something new and grow a little.  -  31 Oct 2001  (Review from Allrecipes US | Canada)


    This recipe is great. Just like the embutido my Tita made when I was a kid. Sometimes I like to do part chicken part pork mixture and add a little raisins and ketchup in the mix.  -  17 Oct 2006  (Review from Allrecipes US | Canada)


    This recipe is delicious. My husband and I love it and he always asks for it. It's very good served with rice and vegetables or a salad.  -  12 Oct 2005  (Review from Allrecipes US | Canada)