Homemade Mortadella
Homemade Mortadella
Ingredients
- 600 g chicken breast
- 1 onion, sliced
- 2 cloves garlic
- 2 celery stalks
- 1 tablespoon salt
- as needed water, to cover
- 1/2 cup beet juice
- as needed smoked paprika
- as needed paprika
- 2 packets unflavored gelatin, 24 g / 0.85 oz total, hydrated
- as needed chimichurri, to taste
- as needed pepper, to taste (e.g., calabresa flakes)
- as needed olive oil, for greasing
Instructions
- 1
Place the chicken breast, sliced onion, garlic cloves, and celery stalks into a pressure cooker.
⏱️ 5 min
- 2
Season the ingredients in the pressure cooker with smoked paprika, paprika, 1 tablespoon of salt, and pepper to taste.
⏱️ 2 min
- 3
Add enough water to the pressure cooker to completely cover all the ingredients.
⏱️ 1 min
- 4
Securely close the pressure cooker and cook under pressure for 30 minutes once the pressure is fully up. This ensures the chicken is very tender and easy to shred.
⏱️ 30 min
- 5
Once cooked, carefully release the pressure, open the cooker, and remove the chicken. Shred the chicken using two forks or your hands.
⏱️ 5 min
- 6
Transfer the shredded chicken to a food processor. Add one cup of the cooking broth from the pressure cooker to the food processor.
⏱️ 2 min
- 7
Blend the chicken and broth in the food processor until the mixture is smooth.
⏱️ 3 min
- 8
Add the juice of 1/2 beet to the food processor and blend again until the mixture achieves a pink, mortadella-like color and is completely smooth.
⏱️ 2 min
- 9
Transfer the blended chicken mixture to a bowl. Add the hydrated unflavored gelatin, pepper to taste (such as calabresa flakes), and chimichurri to taste.
⏱️ 2 min
- 10
Mix all ingredients in the bowl thoroughly until well combined and uniform.
⏱️ 3 min
- 11
Lightly grease the interior of a container (such as a tall plastic cup or loaf pan) with olive oil, spreading it evenly with a brush or your hand.
⏱️ 1 min
- 12
Transfer the entire mortadella mixture into the lightly greased container.
⏱️ 1 min
- 13
Refrigerate the mixture overnight (at least 8 hours) to allow it to set completely.
⏱️ 480 min
- 14
Once set, unmold the homemade mortadella, slice it, and serve. It's excellent in sandwiches!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mortadella
- 600 g chicken breast
- 1 onion, sliced
- 2 cloves garlic
- 2 celery stalks
- 1 tablespoon salt
- as needed water, to cover
- 1/2 cup beet juice
- as needed smoked paprika
- as needed paprika
- 2 packets unflavored gelatin, 24 g / 0.85 oz total, hydrated
- as needed chimichurri, to taste
- as needed pepper, to taste (e.g., calabresa flakes)
- as needed olive oil, for greasing
Instructions
- 1
Place the chicken breast, sliced onion, garlic cloves, and celery stalks into a pressure cooker.
⏱️ 5 min - 2
Season the ingredients in the pressure cooker with smoked paprika, paprika, 1 tablespoon of salt, and pepper to taste.
⏱️ 2 min - 3
Add enough water to the pressure cooker to completely cover all the ingredients.
⏱️ 1 min - 4
Securely close the pressure cooker and cook under pressure for 30 minutes once the pressure is fully up. This ensures the chicken is very tender and easy to shred.
⏱️ 30 min - 5
Once cooked, carefully release the pressure, open the cooker, and remove the chicken. Shred the chicken using two forks or your hands.
⏱️ 5 min - 6
Transfer the shredded chicken to a food processor. Add one cup of the cooking broth from the pressure cooker to the food processor.
⏱️ 2 min - 7
Blend the chicken and broth in the food processor until the mixture is smooth.
⏱️ 3 min - 8
Add the juice of 1/2 beet to the food processor and blend again until the mixture achieves a pink, mortadella-like color and is completely smooth.
⏱️ 2 min - 9
Transfer the blended chicken mixture to a bowl. Add the hydrated unflavored gelatin, pepper to taste (such as calabresa flakes), and chimichurri to taste.
⏱️ 2 min - 10
Mix all ingredients in the bowl thoroughly until well combined and uniform.
⏱️ 3 min - 11
Lightly grease the interior of a container (such as a tall plastic cup or loaf pan) with olive oil, spreading it evenly with a brush or your hand.
⏱️ 1 min - 12
Transfer the entire mortadella mixture into the lightly greased container.
⏱️ 1 min - 13
Refrigerate the mixture overnight (at least 8 hours) to allow it to set completely.
⏱️ 480 min - 14
Once set, unmold the homemade mortadella, slice it, and serve. It's excellent in sandwiches!
⏱️ 1 min