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Jamaican Rum Chicken (Breast Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 503 00
JAMAICAN RUM CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
9g
33 g
4g
88 mg
344 mg
36 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
VINEGAR,RED WINE
2-1/8 lbs
1 qts
SALT
1-1/4 oz
2 tbsp
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
4-1/8 lbs
1 qts 3-1/2 cup
TOMATOES,CANNED,DICED,DRAINED
CHICKEN BROTH
1 qts 2 cup
SUGAR,BROWN,LIGHT
1-1/4 lbs
3-3/4 cup
ONIONS,FRESH,CHOPPED
4-1/4 oz
3/4 cup
4-2/3 oz
FLAVORING,RUM
2-1/2 oz
1/4 cup 1-2/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
1-1/8 oz
1-1/2 cup
GARLIC POWDER
7/8 oz
3 tbsp
NUTMEG,GROUND
1/3 oz
1 tbsp
1/4 oz
1 tbsp
CUMIN,GROUND
SAGE,GROUND
1/8 oz
1 tbsp
3-3/8 oz
3/4 cup
CORNSTARCH
WATER,COLD
12-1/2 oz
1-1/2 cup
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2
Combine vinegar, salt, and pepper; stir to blend.
3
Ladle marinade over chicken in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
4
Place chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. Discard remaining marinade.
5
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6
Transfer chicken to steam table pans. Hold at 140 F. or higher for use in Step 9.
Combine tomatoes, broth, sugar, onions, rum flavoring, parsley, garlic, nutmeg, cumin and sage. Bring to a boil. Cover; reduce
7
heat; simmer 15 minutes.
Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce
8
heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
9
Pour 1 quart sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/jamaican_rum_chicken_breast_boneless.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 212 cal |
| Carbohydrates: | 9g |
| Protein: | 33 g |
| Fat: | 4g |
| Cholesterol: | 88 mg |
| Sodium: | 344 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| VINEGAR,RED WINE | 2-1/8 lbs | 1 qts | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| COOKING SPRAY,NONSTICK | 1-1/2 oz | 3 tbsp | |
| TOMATOES,CANNED,DICED,DRAINED | 4-1/8 lbs | 1 qts 3-1/2 cup | |
| CHICKEN BROTH | 1 qts 2 cup | ||
| SUGAR,BROWN,LIGHT | 1-1/4 lbs | 3-3/4 cup | |
| ONIONS,FRESH,CHOPPED | 4-1/4 oz | 3/4 cup | 4-2/3 oz |
| FLAVORING,RUM | 2-1/2 oz | 1/4 cup 1-2/3 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 1-1/8 oz | 1-1/2 cup | |
| GARLIC POWDER | 7/8 oz | 3 tbsp | |
| NUTMEG,GROUND | 1/3 oz | 1 tbsp | |
| CUMIN,GROUND | 1/4 oz | 1 tbsp | |
| SAGE,GROUND | 1/8 oz | 1 tbsp | |
| CORNSTARCH | 3-3/8 oz | 3/4 cup | |
| WATER,COLD | 12-1/2 oz | 1-1/2 cup |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans. 2 Combine vinegar, salt, and pepper; stir to blend. 3 Ladle marinade over chicken in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes. 4 Place chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. Discard remaining marinade. 5 Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 6 Transfer chicken to steam table pans. Hold at 140 F. or higher for use in Step 9. Combine tomatoes, broth, sugar, onions, rum flavoring, parsley, garlic, nutmeg, cumin and sage. Bring to a boil. Cover; reduce 7 heat; simmer 15 minutes. Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce 8 heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking. 9 Pour 1 quart sauce evenly over chicken in each pan. 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