CHICKEN EMBUTIDO

INGREDIENTS:

200 to 300 grams of ground chicken
2 slice of day old bread
3 tbsps.ofmilk
1 small carrot,peeled and chooped
2 small (or 1 big) green bell pepper,cored,seeds removed and chopped
1 small onion,peeled and finely chopped
2 tbsps.of sweet pickle relish, drained well
4 eggs, beaten,salt and pepper

COOKING PROCEDURE:

Tear the bread into small pieces,place in a bowl and pour in the milk,
mix and soak for about 10 min. squeeze out the excess milk.
Mix the breadwith the of the ingredients.season w/ about a teaspoonful
and a half of salt and half a teaspoonful of pepper,
Stand the prepared tns cans (covering on both sides removed)
on a baking tray .stuff them w/ the embutido filling,pressingdown w/
a spoon to make sure the mixture is compact.cover the top of the cans
w/ pieces of aluminum foil.bake in a 180'c ovenfor 30 minutes.
Cool before removing from the cans,to remove,run a long thin knife
around the cans and lightly push one end of the embutido w/
the back of a spoon.
You can steam your embutido instead of baking them but you may need to cover,
both ends of the cans w/ aluminum foil.

NOTE:
Aluminum foil cut into pieces can also be used to wrap embutido mixture,
fill the foil w/ the embutido mixtures,then roll it up.press harder to obtain
the long rounded shape and seal both ends by pressing the foil tightly.