Recipe - Chicken and Orange Rice
Yield: 100 Portions (Elementary)
Portion size: 1 cup (Elementary).
Note: Serving size for secondary menus is 1.5 cups. Please rescale recipe as appropriate.
Ingredients
- Rice, white, long grain, raw - 18.25 cups
- Water - 18.25 cups
- Orange Juice - 18.25 cups
- Ginger root, raw - 1 TBSP
- Chicken base, dry - 3 TBSP
- White pepper - 1 TBSP
- Chicken, diced, cooked - 12.5 pounds
- Peas, green, frozen - 11 pounds
- Vegetable oil, soybean - 11 cup
- Black pepper - 1 TBSP
- Garlic powder - 1 TBSP
- Red pepper flakes (optional) - 1/2 tsp
- Orange sauce (see recipe to right) - 1 gallon
Directions
Prior to Day of Service
- Prepare the rice, substituting orange juice for half the water.
- Season with ginger, chicken base and white pepper.
- Immediately after cooking, spread rice on sheet pans and chill. (Critical Control Point - Cool rice by spreading rice on sheet
pans. Take temperature of item and ensure that within 2 hours that rice is below 70°F; and within a total of 6 hours below 41°F)
NOTE: Yield of rice is dependant of cooking method and the type of rice used. Prepare enough rice to provide 1/2 cup cooked rice per serving. (100 1/2 cups cooked - 3 gallons + 2 cups.) - Thaw chicken and peas under refrigeration. (Critical Control Point - Ensure ingredients stay below 41° F)
Day of Service
- In batches, oil pans/ grill and add rice, chicken and peas. Season with black pepper, garlic powder and red pepper flakes.
- Turn frequently to prevent sticking until chicken mixture reaches proper temperature (Critical Control Point - Ensure chicken reaches 165° F for 15 seconds)
- Place in service pans and coat lightly with some of the orange sauce. (Critical Control Point - Hold for service at 135° F or higher)
- Have extra sauce available for students to add as desired.
Per Serving: 351 cal., 22.6 g pro., 2.9 g fiber, 7.2 g fat, 1.7 g sat. fat, 52 mg chol., 726 mg sod., 1,113 IU vit. A, 34.6 mg vit. C, 41.6 mg ca., 3.2 mg iron
Recipe courtesy of Wisconsin Department of Public Instruction, WI
