Source: U.S. Department of Defence
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Chicken Cacciatore (Cooked Diced)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 148 01
CHICKEN CACCIATORE (COOKED DICED)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
245 cal
21 g
27 g
7g
73 mg
721 mg
81 mg
Ingredient
Weight
Measure
Issue
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
26-1/2 lbs
3 gal
WATER
20-7/8 lbs
2 gal 2 qts
TOMATO PASTE,CANNED
7-3/4 lbs
3 qts 1-1/2 cup
ONIONS,FRESH,1/4"" STRIPS
4 lbs
1 gal
4-1/2 lbs
PEPPERS,GREEN,FRESH,JULIENNE
4-1/4 lbs
3 qts 1 cup
5-1/4 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
18 lbs
CHICKEN,COOKED,DICED
Method
1 Combine tomatoes, water, tomato paste, onions, 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 Stir chicken gently into cacciatore sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
3 Pour 2-1/2 gal chicken cacciatore mixture into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1-1/4 Cups |
| Calories: | 245 cal |
| Carbohydrates: | 21 g |
| Protein: | 27 g |
| Fat: | 7g |
| Cholesterol: | 73 mg |
| Sodium: | 721 mg |
| Calcium: | 81 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 26-1/2 lbs | 3 gal | |
| WATER | 20-7/8 lbs | 2 gal 2 qts | |
| TOMATO PASTE,CANNED | 7-3/4 lbs | 3 qts 1-1/2 cup | |
| ONIONS,FRESH,1/4"" STRIPS | 4 lbs | 1 gal | 4-1/2 lbs |
| PEPPERS,GREEN,FRESH,JULIENNE | 4-1/4 lbs | 3 qts 1 cup | 5-1/4 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,COOKED,DICED | 18 lbs |
| Method: | |
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1 Combine tomatoes, water, tomato paste, onions, 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 Stir chicken gently into cacciatore sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Pour 2-1/2 gal chicken cacciatore mixture into ungreased steam table pans. CCP: 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence