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Fiesta Chicken (Fajita Strips)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 182 00
FIESTA CHICKEN (FAJITA STRIPS)
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
150 cal
14 g
18 g
2g
44 mg
488 mg
38 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
ONIONS,FRESH,CHOPPED
5-5/8 lbs
0 gal 4 qts
6-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2-5/8 lbs
2 qts
3-1/4 lbs
10-1/2 lbs
1 gal 1 qts
WATER
TOMATOES,CANNED,DICED,INCL LIQUIDS
4-5/8 lbs
2 qts
3-7/8 lbs
1 qts 2-5/8 cup
TOMATO PASTE,CANNED
JUICE,ORANGE
8-3/4 lbs
1 gal
PIMIENTO,CANNED,DRAINED,CHOPPED
1 lbs
2-1/4 cup
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
2-1/3 oz
1/4 cup
CHILI POWDER,DARK,GROUND
2-1/8 oz
1/2 cup
GARLIC POWDER
3/4 oz
2-2/3 tbsp
CUMIN,GROUND
3/8 oz
2 tbsp
1 oz
1/4 cup 2-1/3 tbsp
OREGANO,CRUSHED
PEPPER,RED,GROUND
1/4 oz
1 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
CHICKEN,FAJITA STRIPS
15-5/8 lbs
8-1/3 oz
1 cup
WATER
FLOUR,WHOLE WHEAT
4-1/4 oz
1 cup
Method
1 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes, stirring constantly.
2 Add water, tomatoes, tomato paste, orange juice, pimentos, sugar, salt, chili power, garlic powder, cumin, oregano, red pepper, and
black pepper. Bring to a boil. Cover; reduce heat; simmer 20 to 25 minutes.
3 Stir chicken gently into vegetable and tomato mixture. Cover; reduce heat; simmer 10 minutes.
4 Blend flour and cold water together to make a smooth slurry. Add slurry to chicken mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds.
5 Pour 2 gal chicken and tomato mixture into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
6 Serve over 1 recipe Tossed Green Rice, Recipe No. E 005 02.
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|
| Yield: 100 | Portion: 6 Ounces |
| Calories: | 150 cal |
| Carbohydrates: | 14 g |
| Protein: | 18 g |
| Fat: | 2g |
| Cholesterol: | 44 mg |
| Sodium: | 488 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp | |
| ONIONS,FRESH,CHOPPED | 5-5/8 lbs | 0 gal 4 qts | 6-1/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-5/8 lbs | 2 qts | 3-1/4 lbs |
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 4-5/8 lbs | 2 qts | |
| TOMATO PASTE,CANNED | 3-7/8 lbs | 1 qts 2-5/8 cup | |
| JUICE,ORANGE | 8-3/4 lbs | 1 gal | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 1 lbs | 2-1/4 cup | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| SALT | 2-1/3 oz | 1/4 cup | |
| CHILI POWDER,DARK,GROUND | 2-1/8 oz | 1/2 cup | |
| GARLIC POWDER | 3/4 oz | 2-2/3 tbsp | |
| CUMIN,GROUND | 3/8 oz | 2 tbsp | |
| OREGANO,CRUSHED | 1 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| CHICKEN,FAJITA STRIPS | 15-5/8 lbs | ||
| WATER | 8-1/3 oz | 1 cup | |
| FLOUR,WHOLE WHEAT | 4-1/4 oz | 1 cup |
| Method: | |
|
1 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes, stirring constantly. 2 Add water, tomatoes, tomato paste, orange juice, pimentos, sugar, salt, chili power, garlic powder, cumin, oregano, red pepper, and black pepper. Bring to a boil. Cover; reduce heat; simmer 20 to 25 minutes. 3 Stir chicken gently into vegetable and tomato mixture. Cover; reduce heat; simmer 10 minutes. 4 Blend flour and cold water together to make a smooth slurry. Add slurry to chicken mixture stirring constantly. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Pour 2 gal chicken and tomato mixture into ungreased steam table pans. CCP: Hold for service at 140 F. or higher. 6 Serve over 1 recipe Tossed Green Rice, Recipe No. E 005 02. |
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