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 Bags of Rice, Chicken and Prunes Recipe
New Year is a time when you want to please your loved ones with delicious and interesting recipes. I offer you a hearty and inexpensive dish that will decorate your festive table and surprise guests with an intricate presentation. Bags of rice, chicken, mushrooms and prunes look beautiful on a dish, if necessary, they can be prepared for a buffet table. The recipe is convenient because everything can be prepared in advance, the day before the holiday, and at the right time to get out of the refrigerator and bake.
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To prepare the filling, I used white long-grain rice. Rice is poured with water in a ratio of one to two and cooked until half cooked.
    To prepare the filling, I used white long-grain rice. Rice is poured with water in a ratio of one to two and cooked until half cooked.
  2. Finely chop the onion. Cut the mushrooms into cubes of 1 by 1 cm.
    Finely chop the onion. Cut the mushrooms into cubes of 1 by 1 cm.
  3. Fry the onion in a small amount of vegetable oil until tender, then add the chopped mushrooms and fry until half cooked.
    Fry the onion in a small amount of vegetable oil until tender, then add the chopped mushrooms and fry until half cooked.
  4. Cut the chicken fillet into small cubes measuring 1 by 1 centimeter.
    Cut the chicken fillet into small cubes measuring 1 by 1 centimeter.
  5. Add chopped chicken and boiled rice to a frying pan with fried mushrooms and onions, mix. Add seasoning, salt and pepper. For juiciness of the filling, add broth, cream or dry white wine.
    Add chopped chicken and boiled rice to a frying pan with fried mushrooms and onions, mix. Add seasoning, salt and pepper. For juiciness of the filling, add broth, cream or dry white wine.
  6. Cut the prunes into 4 pieces and add to the filling.
    Cut the prunes into 4 pieces and add to the filling.
  7. Carefully cut off or scrape off all the internal fat from the chicken skin. In the process of cooking chicken dishes, I accumulate a lot of chicken skin, which I pre-clean from foreign fat and freeze in portions.
    Carefully cut off or scrape off all the internal fat from the chicken skin. In the process of cooking chicken dishes, I accumulate a lot of chicken skin, which I pre-clean from foreign fat and freeze in portions.
  8. Spread the chicken skin, put 1.5 - 2 tablespoons of filling in the middle of the chicken skin. Gather the edges of the skin into a bundle and tie the skin with a culinary thread, wrapping it a couple of times around the "neck" of the bag. Be sure to leave the long ends of the threads, firstly, so you will definitely not forget to take them out of the finished dish, and secondly, it is very convenient for them to get hot bags out of the baking package. Cut off excess skin above the knot with scissors. The bags should be the size of an average meatball.
    Spread the chicken skin, put 1.5 - 2 tablespoons of filling in the middle of the chicken skin. Gather the edges of the skin into a bundle and tie the skin with a culinary thread, wrapping it a couple of times around the "neck" of the bag. Be sure to leave the long ends of the threads, firstly, so you will definitely not forget to take them out of the finished dish, and secondly, it is very convenient for them to get hot bags out of the baking package. Cut off excess skin above the knot with scissors. The bags should be the size of an average meatball.
  9. From the specified number of ingredients, I get 12 sachets.
    From the specified number of ingredients, I get 12 sachets.
  10. We put a baking bag in a mold or baking tray and cut it out with a margin so that its ends are longer than the mold on both sides by 8 centimeters. We tie one end of the package with a culinary thread, lay out our stuffed bags, the second end of the baking bag up and gently turn it over so that the resulting juice does not drain into the mold. At this stage, the prepared bags can be put in the refrigerator, and the next day they can be taken out and baked.
    We put a baking bag in a mold or baking tray and cut it out with a margin so that its ends are longer than the mold on both sides by 8 centimeters. We tie one end of the package with a culinary thread, lay out our stuffed bags, the second end of the baking bag up and gently turn it over so that the resulting juice does not drain into the mold. At this stage, the prepared bags can be put in the refrigerator, and the next day they can be taken out and baked.
  11. Bake in a preheated 180 degree oven for 45-60 minutes. For 10 minutes or until ready, cut the baking bag and open it. The resulting juice is poured over our stuffed bags and returned to the oven until browning. They help to get the bags by a long thread, the fat is carefully drained. Carefully assemble the baking packaging and throw it away, while our baking dish will be perfectly clean, which is important in the festive bustle.
    Bake in a preheated 180 degree oven for 45-60 minutes. For 10 minutes or until ready, cut the baking bag and open it. The resulting juice is poured over our stuffed bags and returned to the oven until browning. They help to get the bags by a long thread, the fat is carefully drained. Carefully assemble the baking packaging and throw it away, while our baking dish will be perfectly clean, which is important in the festive bustle.
  12. And the final touch. Don't forget to trim and remove the cooking thread. To serve.
    And the final touch. Don't forget to trim and remove the cooking thread. To serve.
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