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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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Chicken Cacciatore (Cooked Diced)

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:
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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence