RECIPE DETAILS
Item ID: 2031804
Serving Size: 1 cup rice and 2.4 oz chicken
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free, 9-12
Allergens: None
RECIPE DETAILS
Item ID: 2031804
Serving Size: 1 cup rice and 2.4 oz chicken
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free, 9-12
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Chicken Thigh: 63% (cooked)
- Onion: 78%
- Cilantro: 84%
Pre-Preparation
- Preheat oven to 350°F.
- Wash produce as needed.
- Medium dice onions.
Preparation
- Cook chicken until the internal temperature reaches 165°F.
- Cool the chicken according to HACCP procedures, then dice into medium chunks.
- Combine tomatoes, green chiles, onion, garlic, cilantro, cumin, allspice, and oil in a blender or food processor then purée until smooth.
- In a large stockpot or tilt skillet set on medium heat, add the tomato and green chile sauce.
- Cook the tomato and green chile sauce while stirring until slightly reduced.
- Add chicken stock and salt, then bring to a boil.
- In each 4-inch hotel pan, add 8 cups of brown rice, 4 lbs of chopped chicken, and 16 cups of the tomato and green chile sauce.
- Cover each hotel pan with parchment paper and foil.
- Cook in 350°F oven for about 40-60 minutes or until the stock is absorbed and the rice is fully cooked.
- Stir each hotel pan well before serving.
Serving
Servings per pan: 26 portions
Serving size: 1 cup rice and 2.4 oz chicken
Suggested serving utensil: 10 oz spoodle (heaping)
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ¼ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 1.75 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 372.76 kcal |
| Total Fat | 6.77 gm |
| Saturated Fat | 1.64 gm |
| Trans Fat | 0.02* gm |
| Sodium | 807.47 mg |
| Carbohydrates | 48.52 gm |
| Fiber | 3.02 gm |
| Sugars | 1.77* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
