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Tarragon Chicken Rice (Fajita Strips)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 816 00
TARRAGON CHICKEN & RICE (FAJITA STRIPS)
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
332 cal
40 g
34 g
4g
71 mg
686 mg
69 mg
Ingredient
Weight
Measure
Issue
CHICKEN,FAJITA STRIPS
25 lbs
TARRAGON,GROUND
2 oz
1/2 cup
ONIONS,GREEN,FRESH,CHOPPED
10-5/8 oz
3 cup
11-3/4 oz
1 gal 2 qts
CHICKEN BROTH
MILK,NONFAT,DRY
7-1/4 oz
3 cup
2 oz
1/2 cup
TARRAGON,GROUND
FLOUR,WHEAT,GENERAL PURPOSE
1 lbs
3-1/2 cup
WATER
1 lbs
2 cup
1/8 oz
1/8 tsp
PEPPER,BLACK,GROUND
RICE,LONG GRAIN & WILD
10 lbs
1 gal 3-1/8 qts
WATER,COLD
23 lbs
2 gal 3 qts
SALT
1-7/8 oz
3 tbsp
Method
1 Divide chicken strips equally into steam table pans. Add 2 ounces tarragon and 3 cups green onions. Toss to mix thoroughly.
CCP: Hold covered under refrigeration at 41 F. or lower for 30 minutes.
2 Prepare broth according to manufacturer's instructions on label. Disssolve milk into broth using a wire whip. Add 2 ounces
tarragon. Bring to a boil. Simmer 10 minutes. Dissolve flour in water to form a slurry. To temper, add a little broth to the slurry,
and then slowly add slurry to broth while whipping vigorously. Add black pepper. Simmer 30 minutes.
3 Stir-cook chicken strips in a lightly sprayed steam-jacketed kettle or stockpot about 10-15 minutes. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.
4 Ladle 3 quarts sauce over the chicken in each pan.
5 Prepare rice in a sauce pot or steam kettle by bringing the water to a boil. Add rice and salt to boiling water. Simmer covered for
20 minutes. Remove from heat and place in serving pans. CCP: Hold at 140 F. or higher for service.
6 PORTION: Serve 3 ounces chicken strips with 2 ounces sauce over 1/2 cup steamed rice.



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Tarragon Chicken Rice (Fajita Strips)

Yield: 100 Portion: 6 Ounces
Calories: 332 cal
Carbohydrates: 40 g
Protein: 34 g
Fat: 4g
Cholesterol: 71 mg
Sodium: 686 mg
Calcium: 69 mg

Ingredient Weight Measure Issue
CHICKEN,FAJITA STRIPS 25 lbs
TARRAGON,GROUND 2 oz 1/2 cup
ONIONS,GREEN,FRESH,CHOPPED 10-5/8 oz 3 cup 11-3/4 oz
CHICKEN BROTH 1 gal 2 qts
MILK,NONFAT,DRY 7-1/4 oz 3 cup
TARRAGON,GROUND 2 oz 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1 lbs 3-1/2 cup
WATER 1 lbs 2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
RICE,LONG GRAIN & WILD 10 lbs 1 gal 3-1/8 qts
WATER,COLD 23 lbs 2 gal 3 qts
SALT 1-7/8 oz 3 tbsp

Method:
1 Divide chicken strips equally into steam table pans. Add 2 ounces tarragon and 3 cups green onions. Toss to mix thoroughly.
CCP: Hold covered under refrigeration at 41 F. or lower for 30 minutes.
2 Prepare broth according to manufacturer's instructions on label. Disssolve milk into broth using a wire whip. Add 2 ounces
tarragon. Bring to a boil. Simmer 10 minutes. Dissolve flour in water to form a slurry. To temper, add a little broth to the slurry,
and then slowly add slurry to broth while whipping vigorously. Add black pepper. Simmer 30 minutes.
3 Stir-cook chicken strips in a lightly sprayed steam-jacketed kettle or stockpot about 10-15 minutes. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.
4 Ladle 3 quarts sauce over the chicken in each pan.
5 Prepare rice in a sauce pot or steam kettle by bringing the water to a boil. Add rice and salt to boiling water. Simmer covered for
20 minutes. Remove from heat and place in serving pans. CCP: Hold at 140 F. or higher for service.
6 PORTION: Serve 3 ounces chicken strips with 2 ounces sauce over 1/2 cup steamed rice.

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/tarragon_chicken_rice_fajita_strips.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence