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Rice porridge with chicken in chicken broth

6 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

637.6

kcal

30.1g

grams

7.9g

grams

107.5g

grams

Ingredients

6servings

Chicken fillet

400

g

Chicken broth

500

ml

Rice

500

g

Carrot

2

pc

Onion

2

head

Raisin

100

g

Dried apricots

100

g

Prunes

100

g

Fat

100

g

Melted butter

100

g

Chicken egg

3

pc

Dill

to taste

Parsley

to taste

Cognac

3

tbsp

Honey

2

tbsp

Curry

to taste

Radish

100

g

Cucumbers

100

g

Tomatoes

100

g

Sour cream

100

g

Ground black pepper

to taste

Salt

to taste

Green onions

to taste

Cooking steps

1
Wash the rice, soak for 2 hours, and separately boil in 300 ml of chicken broth over low heat.
Required ingredients:
1. Rice: 500 g
2. Chicken broth: 500 ml

2
Let the liquid drain, transfer the rice to the pot, adding 70 grams of melted butter and curry.
Required ingredients:
1. Melted butter: 100 g
2. Curry: to taste

3
Wash the carrot, peel it, and cut it into strips.
Required ingredients:
1. Carrot: 2 pieces

4
Peel the onion, wash it, and cut it into half rings.
Required ingredients:
1. Onion: 2 heads

5
Wash the raisins, dried apricots, and prunes, then soak them in boiling water.
Required ingredients:
1. Raisin: 100 g
2. Dried apricots: 100 g
3. Prunes: 100 g

6
Chop the dill, parsley, and green onion.
Required ingredients:
1. Dill: to taste
2. Parsley: to taste
3. Green onions: to taste

7
Wash the radishes, cut off the tops and tails, and cut into four pieces.
Required ingredients:
1. Radish: 100 g

8
Wash cucumbers and slice them.
Required ingredients:
1. Cucumbers: 100 g

9
Wash the tomatoes, cut into wedges, salt and pepper.
Required ingredients:
1. Tomatoes: 100 g
2. Salt: to taste
3. Ground black pepper: to taste

10
Boil the eggs, peel them, and cut into thick slices.
Required ingredients:
1. Chicken egg: 3 pieces

11
Wash the chicken fillet, cut it into large pieces, fry in melted fat, add onion, carrot, salt, and pepper.
Required ingredients:
1. Chicken fillet: 400 g
2. Fat: 100 g
3. Onion: 2 heads
4. Carrot: 2 pieces
5. Salt: to taste
6. Ground black pepper: to taste

12
Fry for 3 minutes, pour in the remaining chicken broth and simmer until cooked. 5 minutes before it's done, add apricots, prunes, cognac, and honey.
Required ingredients:
1. Chicken broth: 500 ml
2. Dried apricots: 100 g
3. Prunes: 100 g
4. Cognac: 3 tablespoons
5. Honey: 2 tablespoons

13
In a deep skillet, heat the remaining oil, add the raisins and warm them up. Add the rice, stir and cook on very low heat for 20 minutes.
Required ingredients:
1. Melted butter: 100 g
2. Raisin: 100 g
3. Rice: 500 g

14
Mound the rice on a large plate, create a hollow in the center, and place the meat and vegetables there.

15
Pour rice with meat gravy.

16
Place radishes, slices of cucumbers and tomatoes, and wedges of eggs around the edge of the dish.
Required ingredients:
1. Radish: 100 g
2. Cucumbers: 100 g
3. Tomatoes: 100 g
4. Chicken egg: 3 pieces

17
Sprinkle with dill and parsley.
Required ingredients:
1. Dill: to taste
2. Parsley: to taste

18
Serve at the table, separately serve sour cream, salted and sprinkled with green onions.
Required ingredients:
1. Sour cream: 100 g
2. Salt: to taste
3. Green onions: to taste

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