FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken cutting and frying in melted fat, bulb onions and paprika cutting and sauteing in melted fat, green cutting and freezing, rice cooking till double weight increase, fresh green peas freezing, garlic straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with white dry wine, tomato paste and salt, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
