Chicken Rice Bowl Recipe

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Try this tasty Lorena Garcia recipe for a Chicken Rice Bowl! 

 

Makes 100 servings.

RECIPE

Chicken Rice Bowl (Serving size: 1/2 cup)

  • 10 lbs brown rice (medium grain)
  • 2 gallons and 1 ¼ quart low sodium chicken broth
  • 4 cups veggie sofrito (see corresponding recipe)
  • 9 tablespoons Latin spice (see corresponding recipe
  1. Place 2.5 lbs of brown rice in each 12" x 20" x 4" steam table pan. For 100 servings, use 4 pans.
  2. In a steam kettle or tilting skillet bring chicken stock, sofrito and Latin spices to a boil.
  3. Add 2 quarts and 1.25 cups of hot chicken stock to each pan of rice.
  4. Cover each pan of rice with plastic wrap and foil.
  5. Bake: Conventional oven: 350° F for 50 minutes / Convection oven: 350° F for 40 minutes
  6. Steamer: 40 minutes Heat to 165° F or higher for at least 15 seconds. Hold for hot service at 135° F or higher.

Veggie Sofrito

  • 1¼ lbs onions, raw
  • 1/8 cup garlic, chopped jarred
  • 1¼ lbs sweet red peppers (Purchase pre-cut if available.)
  • 1¼ lbs sweet green peppers (Purchase pre-cut if available.)
  • ½ lb celery, diced (Purchase pre-cut if available.)
  • 1 each #10 can of crushed tomatoes
  • ¼ cup olive oil
  1. Chop onions and peppers. Dice celery.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions and garlic. Cook until onions are clear.
  4. Add red and green peppers and celery. Cook for 5 minutes or until tender.
  5. Add crushed tomatoes. Cook until all ingredients are soft. (Approximately 15 minutes)
  6. Cool according to HACCP guidelines.

Latin Spice (Makes 9 tablespoons)

  • 3 tablespoons garlic, granulated
  • 3 tablespoons onion powder
  • 1 tablespoon and 1.5 teaspoons paprika
  • 1 tablespoon and 1.5 teaspoons cumin
  1. Combine all spices and mix thoroughly.

Roast Chicken

  • 49 lbs USDA 8 piece whole cut up chicken
  • 1 and ½ gallons veggie sofrito (see corresponding recipe)
  • 20 limes
  1. Place approximately 25 pieces of chicken on each sheet pan 18" x 26" x 1". For 100 servings use 6 sheet pans.
  2. Spread 1 quart of sofrito evenly over chicken on each pan.
  3. Refrigerate for at least one hour or at most overnight.
  4. Bake uncovered: Conventional oven: 425° F for 30-45 minutes / Convection oven: 375° F for 30-45 minutes
  5. Check frequently. Heat to 165° F or higher for at least 15 seconds. Transfer to steam table pans (12" x 20" x 2 ½"). For 100 servings, use 4 pans. Hold for hot service at 135° F or higher. Slice each lime into 5 slices. Place slice of lime on each serving or portion.

NUTRITION INFORMATION

  • Calories: 460
  • Total fat: 16.92g
  • Saturated fat: 4.43g
  • Trans fat: 0g
  • Sodium: 195mg

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