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 Bagels with Rice and Chicken Recipe
Rice bagels stuffed with cream cheese filling. It's just a great dish, you haven't eaten it yet. A full lunch or dinner for the whole family. Wow, how delicious!!! Be sure to prepare and invite guests.
Course Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. For the filling we will need. Boil the basmati rice until tender.
    For the filling we will need. Boil the basmati rice until tender.
  2. Boil the chicken breast for 20 minutes or until tender.
    Boil the chicken breast for 20 minutes or until tender.
  3. Cheese 150 gr. grate on a coarse grater. Scald the broccoli with boiling water for 3 minutes. Cool and finely chop. Boiled chicken fillet to disassemble into fibers into pieces.
    Cheese 150 gr. grate on a coarse grater. Scald the broccoli with boiling water for 3 minutes. Cool and finely chop. Boiled chicken fillet to disassemble into fibers into pieces.
  4. In a large bowl, mix the boiled rice, cheese, chicken and broccoli. Add salt and pepper to taste. To interfere. The filling is ready.
    In a large bowl, mix the boiled rice, cheese, chicken and broccoli. Add salt and pepper to taste. To interfere. The filling is ready.
  5. Preheat the oven to 375F or 190C Cut the finished puff pastry into triangles. Put the filling in each triangle and wrap it in a bagel, trying to keep the filling hidden.
    Preheat the oven to 375F or 190C Cut the finished puff pastry into triangles. Put the filling in each triangle and wrap it in a bagel, trying to keep the filling hidden.
  6. Grease a baking sheet (30-40 cm) with butter and place the bagels at a small distance from each other. Bake in the oven for 10 minutes.
    Grease a baking sheet (30-40 cm) with butter and place the bagels at a small distance from each other. Bake in the oven for 10 minutes.
  7. While we bake the bagels, we will prepare the sauce. Melt the butter in a saucepan. Add cornstarch, mix thoroughly and cook for one minute. Add the chicken broth and whisk until smooth. Cook the sauce over low heat, stirring constantly, until thickened. In a separate saucepan, heat 1 cup of milk. The milk should be hot. Add hot milk to the sauce. Stir and add half a cup of sour cream. Stir again. Grate the cheddar cheese on a fine grater. Add to the sauce and mix thoroughly. Add sugar and salt to taste. Cook the sauce over low heat until the cheese melts. The sauce is ready.
    While we bake the bagels, we will prepare the sauce. Melt the butter in a saucepan. Add cornstarch, mix thoroughly and cook for one minute. Add the chicken broth and whisk until smooth. Cook the sauce over low heat, stirring constantly, until thickened. In a separate saucepan, heat 1 cup of milk. The milk should be hot. Add hot milk to the sauce. Stir and add half a cup of sour cream. Stir again. Grate the cheddar cheese on a fine grater. Add to the sauce and mix thoroughly. Add sugar and salt to taste. Cook the sauce over low heat until the cheese melts. The sauce is ready.
  8. After 10 minutes of baking, remove the bagels from the oven and pour the sauce over them. Return to the oven and bake for 20 minutes or until golden brown. Serve the dish to the table warm.
    After 10 minutes of baking, remove the bagels from the oven and pour the sauce over them. Return to the oven and bake for 20 minutes or until golden brown. Serve the dish to the table warm.
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