Baked Chicken and Rice (Cooked Diced)

Theodora's
Recipes

Baked Chicken and Rice (Cooked Diced)

Yield: 100	Portion: 1 Cup
Calories:	341 cal
Carbohydrates:	34 g
Protein:	28 g
Fat:	9g
Cholesterol:	79 mg
Sodium:	1282 mg
Calcium:	69 mg

Ingredient	Weight	Measure
CHICKEN BROTH		3 gal
WATER	15-2/3 lbs	1 gal 3-1/2 qts
RICE,LONG GRAIN	5-3/4 lbs	3 qts 2 cup
SALT	3-1/8 oz	1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND	1/3 oz	1 tbsp
GARLIC POWDER	1/3 oz	1 tbsp
WATER,WARM	6 lbs	2 qts 3-1/2 cup
MILK,NONFAT,DRY	5-3/8 oz	2-1/4 cup
WATER,COLD	4-1/8 lbs	2 qts
FLOUR,WHEAT,GENERAL PURPOSE	2-1/4 lbs	2 qts
CHICKEN,COOKED,DICED	18 lbs
BREADCRUMBS,DRY,GROUND,FINE	1-3/8 lbs	1 qts 2 cup
BUTTER,MELTED	9 oz	1-1/8 cup
PAPRIKA,GROUND	3/4 oz	3 tbsp

Method:

1 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly;
reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice.
2 Reconstitute milk in warm water. Stir milk into cooked rice.
3 Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Stir chicken gently into thickened rice mixture.
5 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
6 Combine crumbs, paprika, and margarine or butter. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
7 Using a convection oven, bake 25 minutes or until browned at 325 F., on high fan, open vent. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_chicken_and_rice_cooked_diced.html

Source: U.S. Department of Defence




Baked Chicken and Rice (Cooked Diced) Source: U.S. Department of Defence