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Print Recipe
Bags of Rice, Chicken and Prunes Recipe
New year's day 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 holiday table and surprise guests with an intricate serve. Bags of rice, chicken, mushrooms and prunes look beautiful on a dish, if necessary, they can be prepared on 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.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To prepare the filling, I used white long-grain rice. Rice is filled with water in a ratio of one to two and cook until half-cooked.
    To prepare the filling, I used white long-grain rice.
Rice is filled with water in a ratio of one to two and cook until half-cooked.
  2. Onions finely cut. Mushrooms cut into cubes measuring 1 by 1 cm.
    Onions finely cut.
Mushrooms cut into cubes measuring 1 by 1 cm.
  3. Fry the onions in a small amount of vegetable oil until ready, then add the chopped mushrooms and fry until half-cooked.
    Fry the onions in a small amount of vegetable oil until ready, then add the chopped mushrooms and fry until half-cooked.
  4. Chicken fillet cut into small, small cubes of size 1 by 1 centimeter.
    Chicken fillet cut into small, small cubes of size 1 by 1 centimeter.
  5. In a frying pan with fried mushrooms and onions add chopped chicken and boiled rice, mix. Add seasoning, salt and pepper. For the juiciness of the filling, add broth, cream or dry white wine.
    In a frying pan with fried mushrooms and onions add chopped chicken and boiled rice, mix. Add seasoning, salt and pepper. For the juiciness of the filling, add broth, cream or dry white wine.
  6. Prunes cut into 4 parts and add to the filling.
    Prunes cut into 4 parts and add to the filling.
  7. With chicken skin gently cut or scrape off all the internal fat. In the process of cooking chicken dishes I accumulate a lot of chicken skin, which is pre-cleaned of foreign fat and freeze portions.
    With chicken skin gently cut or scrape off all the internal fat.
In the process of cooking chicken dishes I accumulate a lot of chicken skin, which is pre-cleaned of foreign fat and freeze portions.
  8. Spread the chicken skin, put 1.5 - 2 tablespoons of filling in the middle of the chicken skin. The edges of the skin to collect in a bunch and tie the skin with culinary thread, wrapped it a couple of times around the "neck" of the bag. Be sure to leave the long ends of the threads, first, so you definitely do not forget to take them out of the finished dish, and secondly, for them it is very convenient to get take hot bags from the package for baking. Excess skin over the node cut with scissors. The bags should be the size of the average meatball.
    Spread the chicken skin, put 1.5 - 2 tablespoons of filling in the middle of the chicken skin. The edges of the skin to collect in a bunch and tie the skin with culinary thread, wrapped it a couple of times around the "neck" of the bag. Be sure to leave the long ends of the threads, first, so you definitely do not forget to take them out of the finished dish, and secondly, for them it is very convenient to get take hot bags from the package for baking.
Excess skin over the node cut with scissors. The bags should be the size of the average meatball.
  9. From the specified number of ingredients I have is obtained 12 bags.
    From the specified number of ingredients I have is obtained 12 bags.
  10. In the form or baking tray laid package for baking and cut with a margin so that its ends were longer than the form on both sides of 8 centimeters. One end of the package tie culinary thread, put our stuffed bags, the second end of the package for baking up and gently turn up in such a way that the resulting juice does not flow into the form. At this stage, prepared bags can be removed in the refrigerator, and the next day to get and bake.
    In the form or baking tray laid package for baking and cut with a margin so that its ends were longer than the form on both sides of 8 centimeters. One end of the package tie culinary thread, put our stuffed bags, the second end of the package for baking up and gently turn up in such a way that the resulting juice does not flow into the form.
At this stage, prepared bags can be removed in the refrigerator, and the next day to get and bake.
  11. Bake in a preheated oven at 180 degrees for 45-60 minutes. For 10 minutes or until tender cut the oven bag and open it. Formed juice pour our stuffed bags and return to the oven to brown. Get bags help them for the long thread, the fat is drained carefully. Carefully collect the package for baking and throw away, while our baking dish is perfectly clean, which is important in the festive bustle.
    Bake in a preheated oven at 180 degrees for 45-60 minutes.
For 10 minutes or until tender cut the oven bag and open it. Formed juice pour our stuffed bags and return to the oven to brown.
Get bags help them for the long thread, the fat is drained carefully.
Carefully collect the package for baking and throw away, while our baking dish is perfectly clean, which is important in the festive bustle.
  12. And the final touch. Do not forget to cut and remove the cooking thread. To serve.
    And the final touch. Do not forget to cut and remove the cooking thread. To serve.

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