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Rice Porridge with Chicken in Chicken Broth

Main Dishes • Russian

Time 45 minutes + 2 hours

Ingredients 23

Servings 6

Description

Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'

Ingredients

Chicken fillet 15 oz
Chicken Broth 15 fl oz
Rice 20 oz
Turnips 2 pieces
Onion 2 heads
Raisins 5 oz
Dried Apricots 5 oz
Prunes 5 oz
Fat 5 oz
Clarified Butter 5 oz
Chocolate eggs 3 pieces
Dill to taste
Parsley to taste
Cognac 3 tablespoons
Honey 2 tablespoons
Curry to taste
Turnips 5 oz
Cucumbers 5 oz
Tomatoes 5 oz
Sour Cream 5 oz
Ground Black Pepper to taste
Salt to taste
Scallions to taste

Step-by-Step Guide

Step 1

Rinse the rice, soak for 2 hours, and separately boil in 300 ml of chicken broth over low heat.

Step 2

Drain the liquid, transfer the rice to a pot, adding 70 grams of clarified butter and curry.

Step 3

Wash the carrots, peel, and cut into strips.

Step 4

Peel the onion, wash, and slice into half-rings.

Step 5

Rinse the raisins, dried apricots, and prunes, and soak them in boiling water.

Step 6

Chop the dill, parsley, and green onions.

Step 7

Wash the radishes, cut off the tops and tails, and cut into quarters.

Step 8

Wash the cucumbers and slice them.

Step 9

Wash the tomatoes, cut into wedges, season with salt and pepper.

Step 10

Boil the eggs, peel, and cut into thick rounds.

Step 11

Rinse the chicken fillet, cut into large pieces, fry in melted fat, add the onion, carrot, salt, and pepper.

Step 12

Fry for 3 minutes, pour in the remaining chicken broth, and simmer until cooked. Add the dried apricots, prunes, cognac, and honey 5 minutes before it's done.

Step 13

In a separate deep pan, heat the remaining butter, add the raisins, and warm them. Add the rice, mix, and cook on very low heat for 20 minutes.

Step 14

Mound the rice on a large plate, making a well in the center, and place the meat and vegetables there.

Step 15

Pour the meat gravy over the rice.

Step 16

Arrange the radishes, cucumber slices, and tomato wedges around the edges of the plate, along with the egg wedges.

Step 17

Sprinkle with dill and parsley.

Step 18

Serve with sour cream on the side, seasoned with salt and sprinkled with green onions.