Arroz con Pollo

Cook Time: 60 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Tomato; Peppers Bell; Onion; Garlic; Chicken; Rice

Calories: 220 Kcal

Carbohydrates: 33 g

Protein: 14 g

Total Fat: 3.5 g

Calcium: 50 mg

Sodium: 320 mg

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Ingredients

10 Servings

• 1 lb 13 Oz Chicken, Thigh Boneless Skinless

• 1/2 tsp Salt, Iodized

• 1/2 tsp Pepper, Black Ground

• 13 Oz Rice, White Parboiled

• 3 1/4 Cup Water, Tap

• 1.5 Oz Pepper Green Fresh

• 1/4 tsp Garlic, Powder

• 2 tsp Oil, Vegetable

• 1 1/4 tsp, Cumin, Ground

• 1/2 tsp Salt, Iodized

• 1 1/3 Cup, Tomato, Diced Cnd

• 4 Oz Onion, Yellow, Sliced

25 Servings

• 4 lb 8 Oz Chicken, Thigh Boneless Skinless

• 1 tsp Salt, Iodized

• 1 tsp Pepper, Black Ground

• 2 lb Rice, White Parboiled

• 2 Qt Water, Tap

• 3 Oz Pepper Green Fresh

• 3/4 tsp Garlic, Powder

• 2 TBSP Oil, Vegetable

• 1 TBSP, Cumin, Ground

• 1 tsp Salt, Iodized

• 3 1/4 C, Tomato, Diced Cnd

• 10 oz Onion, Yellow, Sliced

50 Servings

• 9 lb Chicken, Thigh Boneless Skinless

• 2 tsp Salt, Iodized

• 2 tsp Pepper, Black Ground

• 4 lb Rice, White Parboiled

• 1 gal Water, Tap

• 6.5 Oz Pepper Green Fresh

• 1 1/2 tsp Garlic, Powder

• 1/4 C Oil, Vegetable

• 2 TBSP, Cumin, Ground

• 2 tsp Salt, Iodized

• 1 3/4 Qt, Tomato, Diced Cnd

• 1 lb 4 Oz Onion, Yellow, Sliced

100 Servings

• 18 lb Chicken, Thigh Boneless Skinless

• 1 TBSP 1 tsp Salt, Iodized

• 1 TBSP 1 tsp Pepper, Black Ground

• 8 lb Rice, White Parboiled

• 2 gal Water, Tap

• 13 Oz Pepper Green Fresh

• 1 TBSP Garlic, Powder

• 1/2 C Oil, Vegetable

• 1/4 C, Cumin, Ground

• 1 TBSP 1 tsp Salt, Iodized

• 3 1/4 Qt, Tomato, Diced Cnd

• 2 lb 8 Oz Onion, Yellow, Sliced

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Place chicken thigh in roasting pan, season with salt and pepper, cover and bake at 350F for 30 min.

3. Cook rice. Remove rice from heat and let stand 5-10 min.

4. In a large skillet, heat oil. Add peppers, onions and seasonings and cook for 5-7 minutes until vegetables begin to soften. Add tomatoes and bring to a simmer. Add cooked rice to tomato mixture and mix well.

5. Pour rice into steamtable pans. Place chicken thighs on top of rice and gently push down into rice. Pour drippings from chicken pan over rice. Cover and Bake at 350F/176C for 30 min.

6. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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