Source: U.S. Department of Defence
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Creole Chicken (Cooked Diced)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 154 01
CREOLE CHICKEN (COOKED DICED)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
204 cal
11 g
26 g
6g
73 mg
375 mg
54 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
2-1/4 lbs
1 qts 2-3/8 cup
2-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2-1/4 lbs
1 qts 2-7/8 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
2-1/4 lbs
2 qts 1/2 cup
3-1/8 lbs
1/4 oz
1/4 tsp
COOKING SPRAY,NONSTICK
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
22 lbs
2 gal 2 qts
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
WORCESTERSHIRE SAUCE
1-5/8 oz
3 tbsp
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 oz
3/4 cup
WATER,COLD
12-1/2 oz
1-1/2 cup
CHICKEN,COOKED,DICED
18 lbs
Method
1 Stir-cook onions, peppers, and celery in a lightly sprayed steam-jacketed kettle or stockpot 10 minutes or until tender, stirring
constantly.
2 Add tomatoes, sugar, Worcestershire sauce, salt and pepper to vegetables. Bring to a boil. Cover; reduce heat; simmer 10 minutes.
3 Blend flour and cold water to make a smooth slurry. Add slurry to vegetable and tomato mixture. Bring to a boil. Cover; reduce
heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
4 Stir chicken gently into thickened creole sauce. Cover, reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165
F. or higher for 15 seconds.
5 Pour 2-1/2 gallon creole chicken into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
6 Serve over cooked rice Recipe No. E 005 00.
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| Yield: 100 | Portion: 1-1/4 Cups |
| Calories: | 204 cal |
| Carbohydrates: | 11 g |
| Protein: | 26 g |
| Fat: | 6g |
| Cholesterol: | 73 mg |
| Sodium: | 375 mg |
| Calcium: | 54 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 2-1/4 lbs | 1 qts 2-3/8 cup | 2-1/2 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/4 lbs | 1 qts 2-7/8 cup | 2-3/4 lbs |
| CELERY,FRESH,CHOPPED | 2-1/4 lbs | 2 qts 1/2 cup | 3-1/8 lbs |
| COOKING SPRAY,NONSTICK | 1/4 oz | 1/4 tsp | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 22 lbs | 2 gal 2 qts | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| WORCESTERSHIRE SAUCE | 1-5/8 oz | 3 tbsp | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 3-1/3 oz | 3/4 cup | |
| WATER,COLD | 12-1/2 oz | 1-1/2 cup | |
| CHICKEN,COOKED,DICED | 18 lbs |
| Method: | |
|
1 Stir-cook onions, peppers, and celery in a lightly sprayed steam-jacketed kettle or stockpot 10 minutes or until tender, stirring constantly. 2 Add tomatoes, sugar, Worcestershire sauce, salt and pepper to vegetables. Bring to a boil. Cover; reduce heat; simmer 10 minutes. 3 Blend flour and cold water to make a smooth slurry. Add slurry to vegetable and tomato mixture. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking. 4 Stir chicken gently into thickened creole sauce. Cover, reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Pour 2-1/2 gallon creole chicken into ungreased steam table pans. CCP: Hold for service at 140 F. or higher. 6 Serve over cooked rice Recipe No. E 005 00. |
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