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Chicken Cacciatore (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 148 00
CHICKEN CACCIATORE (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
348 cal
21 g
42 g
11 g
119 mg
764 mg
87 mg
Ingredient
Weight
Measure
Issue
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
26-1/2 lbs
3 gal
TOMATO PASTE,CANNED
7-3/4 lbs
3 qts 1-1/2 cup
ONIONS,FRESH,1/4"" STRIPS
3-1/3 lbs
3 qts 1-1/8 cup
3-2/3 lbs
3-1/8 lbs
1 qts 2 cup
WATER
PEPPERS,GREEN,FRESH,JULIENNE
4-1/4 lbs
3 qts 7/8 cup
5-1/8 lbs
7 oz
1 cup
SUGAR,GRANULATED
SALT
1-7/8 oz
3 tbsp
GARLIC POWDER
1-1/8 oz
1/4 cup
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
OREGANO,CRUSHED
1/2 oz
3 tbsp
1/2 oz
3 tbsp
THYME,GROUND
BASIL,SWEET,WHOLE,CRUSHED
3/8 oz
2-2/3 tbsp
BAY LEAF,WHOLE,DRIED
1/4 oz
6 lf
82 lbs
CHICKEN, 8 PC CUT, SKIN REMOVED
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
Method
1 Combine tomatoes, tomato paste, onions, water, sweet peppers, sugar, salt, garlic, pepper, oregano, thyme, basil and bay leaves in
steam-jacketed kettle or stock pot. Bring to boil; cover; reduce heat; simmer 1 hour. Remove bay leaves.
2 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
3 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
4 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent.
5 Transfer chicken to steam table pans. Pour 3-1/4 quart sauce evenly over chicken in each pan.
6 Cover; using a convection oven, bake 30 to 35 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds.
7 CCP: Hold for service at 140 F. or higher. Serve with 1/2 cup sauce.



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Chicken Cacciatore (8 PC)

Yield: 100 Portion: 8 Ounces
Calories: 348 cal
Carbohydrates: 21 g
Protein: 42 g
Fat: 11 g
Cholesterol: 119 mg
Sodium: 764 mg
Calcium: 87 mg

Ingredient Weight Measure Issue
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 7-3/4 lbs 3 qts 1-1/2 cup
ONIONS,FRESH,1/4"" STRIPS 3-1/3 lbs 3 qts 1-1/8 cup 3-2/3 lbs
WATER 3-1/8 lbs 1 qts 2 cup
PEPPERS,GREEN,FRESH,JULIENNE 4-1/4 lbs 3 qts 7/8 cup 5-1/8 lbs
SUGAR,GRANULATED 7 oz 1 cup
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 1-1/8 oz 1/4 cup
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3/8 oz 2-2/3 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp

Method:
1 Combine tomatoes, tomato paste, onions, water, sweet peppers, sugar, salt, garlic, pepper, oregano, thyme, basil and bay leaves in
steam-jacketed kettle or stock pot. Bring to boil; cover; reduce heat; simmer 1 hour. Remove bay leaves.
2 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
3 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
4 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent.
5 Transfer chicken to steam table pans. Pour 3-1/4 quart sauce evenly over chicken in each pan.
6 Cover; using a convection oven, bake 30 to 35 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds.
7 CCP: Hold for service at 140 F. or higher. Serve with 1/2 cup sauce.

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/chicken_cacciatore_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence