FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by chicken meat cutting and frying in melted butter, onions and garlic cutting and browning in melted butter, cutting and blanching of tomatoes and paprika, cutting and freezing of parsley, rice boiling until rice mass doubles, mixing of the above components without oxygen access with acetic acid, table salt, saffron and black bitter pepper, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
