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Baked Chicken and Rice (Cooked Diced) : Meat, Fish, and Poultry No.L 048 00

This document provides a recipe for baked chicken and rice that yields 100 portions. It lists the nutritional information per 1 cup serving which includes 341 calories, 34g of carbohydrates, 28g of protein, and 9g of fat. The ingredients and instructions are then listed to combine chicken broth, rice, seasonings and chicken together before baking with breadcrumbs for 25 minutes at 325°F until browned.

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Ravi Bhollah
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65 views1 page

Baked Chicken and Rice (Cooked Diced) : Meat, Fish, and Poultry No.L 048 00

This document provides a recipe for baked chicken and rice that yields 100 portions. It lists the nutritional information per 1 cup serving which includes 341 calories, 34g of carbohydrates, 28g of protein, and 9g of fat. The ingredients and instructions are then listed to combine chicken broth, rice, seasonings and chicken together before baking with breadcrumbs for 25 minutes at 325°F until browned.

Uploaded by

Ravi Bhollah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MEAT, FISH, AND POULTRY No.

L 048 00
BAKED CHICKEN AND RICE (COOKED DICED)

Yield 100 Portion 1 Cup

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

341 cal 34 g 28 g 9g 79 mg 1282 mg 69 mg

Ingredient Weight Measure Issue


CHICKEN BROTH 3 gal
WATER 15-2/3 lbs 1 gal 3-1/2 qts
RICE,LONG GRAIN 5-3/4 lbs 3 qts 2 cup
SALT 3-1/8 oz 1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
WATER,WARM 6 lbs 2 qts 3-1/2 cup
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
CHICKEN,COOKED,DICED 18 lbs
BREADCRUMBS,DRY,GROUND,FINE 1-3/8 lbs 1 qts 2 cup
BUTTER,MELTED 9 oz 1-1/8 cup
PAPRIKA,GROUND 3/4 oz 3 tbsp

Method
1 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly;
reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice.
2 Reconstitute milk in warm water. Stir milk into cooked rice.
3 Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Stir chicken gently into thickened rice mixture.
5 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
6 Combine crumbs, paprika, and margarine or butter. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
7 Using a convection oven, bake 25 minutes or until browned at 325 F., on high fan, open vent. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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