Recipes
Ingredients
| Amount | Item |
|---|---|
| 15 1/2 lb | Diced chicken, fully cooked, IQF, 1/2" squares |
| 1 gal | Hot water (180°-190°F) |
| 2 bags | Foothill Farms® Orange Ancho Chile Sauce Mix (#V460) |
| 6 2/5 lb | Red peppers, raw, large chop |
| 7 1/2 lb | Rice, Brown, Long Grain, Parboiled |
| 3 bags | Foothill Farms® Cilantro Lime Rice Seasoning-6 oz each (#S162) |
| 10 1/2 qts | Hot water |
| 9 oz | Butter (optional) |
Instructions
To prepare chicken: Thaw chicken in cooler overnight or until fully thawed.
To prepare sauce: Pour hot water into mixing container. Pour contents of both packages of Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
Divide chicken and peppers evenly among three full size steamtable pans. Pour sauce evenly over chicken and peppers.
Place in 350°F convection oven 15 - 20 minutes or until internal temperature reaches 165°F.
To prepare rice: In three 2” full-size steam table pan, combine 3 ½ qts hot water, 2 ½ lb parboiled brown rice, contents of one Rice Seasoning packet and 3 oz butter (optional) to each pan. Stir well. Cover with foil or pan lid and bake in a 350°F convection oven for 40-45 minutes or until water is absorbed.
Remove from oven and place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Serve 1/2 c Cilantro Lime Rice with 4 oz Orange Ancho Chile Chicken.
