Ingredients
| Chicken, dark meat, boneless, skinless, raw* | 9 pounds |
For the marinade:
| Cilantro, fresh | 5 bunches |
| Oil, olive | ¼ cup |
| Lime juice | ⅔ cup |
| Garlic, fresh | ¼ cup |
| Peppers, jalapeno, fresh, seeded, diced | 2½ ounces |
| Salt, kosher(1 tablespoon, 2 teaspoons) | 1.67 tablespoons |
For the vegetables:
| Bell peppers, red, seeded, sliced(3 pounds, 5 ounces) | 3.313 pounds |
| Bell peppers, green, seeded, sliced(1 pound, 10 ounces) | 1.625 pounds |
| Onions, peeled, sliced(3 pounds, 8 ounces) | 3.5 pounds |
| Oil, olive | ¼ cup |
For the rice:**
| Water(11 pounds, 3 ounces) | 11.188 pounds |
| Rice, brown, long-grain, raw(5 pounds, 9 ounces) | 5.563 pounds |
Instructions
For the marinade:
- Combine cilantro, oil, lime juice, garlic, jalapeño, and salt.
For the chicken:
- Place chicken in a large container with a lid.
- Pour marinade over chicken and mix well to coat it. Cover and refrigerate for 30 minutes.
- Preheat oven to 375° F. Lay chicken out onto sheet pans in one layer. Pour remaining marinade over chicken.
- Bake until chicken is fully cooked (165° F).
- Reserve the juices and marinade that have collected on the sheet pan.
- Slice the chicken into strips and pour half of the marinade over the chicken. Reserve the other half for the vegetables.
For the vegetables:
- In a large container, combine peppers, onions, and oil. Mix well to coat the vegetables.
- Spread vegetables out onto sheet pans in one layer. Cook until the onions are tender and slightly browned.
- Place vegetables in a steam table pan and pour remaining marinade over them.
For the rice:
- Bring water to a boil.
- Place rice in a steam table pan. Pour boiling water over rice, cover tightly with foil, and bake in a 350° F oven for approximately 50 minutes or until rice is tender and water is absorbed.
Recipe Notes
*If using cooked chicken that credits ounce for ounce, use 12 pounds + 8 ounces for 100 portions and 6 pounds + 4 ounces for 50 portions. If using a pre-seasoned and/or cooked product, the salt may need to be adjusted and the chicken can marinate for up to two hours.
**Our rice preparaion method uses a 2:1 water:rice ratio. Since different rice products require different water ratios, please follow directions on the package, if available.CCP: Keep cold food at or below 41° F.CCP: Heat to 165° F or higher for at least 15 seconds.CCP: Hold for hot service at 135° F or higher.Note: If boiling water is unavailable, cold water may be used. Increase the cook time by approximately 30 minutes.
To make rice in a steamer:
- Put 5 lb 9 oz rice in two 6-inch hotel pans. Cover with 5 qt water and steam on high, uncovered, for 50 minutes. Let rest 10 minutes, then fluff with a spatula.
- CCP: Heat to 165°F or higher for at least 15 seconds.
- CCP: Hold for hot service at 135°F or higher.
Other cooking methods
- Batch cooking in a tilt skillet, braiser, or wok:
- Marinate the chicken as above.
- Heat the wok or tilt skillet to medium-high, add the chicken, and cook, stirring, for 3–5 minutes.
- Add the marinade and bring to a simmer, 3–5 minutes.
- Cook until chicken is fully cooked and internal temperature is at least 165°F.
- Remove chicken to hotel pans or trays to cool slightly. Add the remaining oil and the vegetables to the skillet and cook, stirring, 3–5 minutes.
- Slice the chicken into thin 1/4-inch slices and return to the skillet with all the remaining juices and marinade, and simmer, stirring, 3–5 minutes.
- Remove fajita chicken to hotel pans and portion for service with 1 cup of cooked rice and an 8 oz scoop of chicken and vegetables over the top.
Portioned retherm/reheat method:
- Follow the cooking methods above for the rice, chicken, and vegetables, whether using ovens or tilt skillet.
- Remove the rice, chicken, and vegetables and cool in a blast chiller (preferred) or under refrigeration until cold (41°F or below).
- Fluff the rice once cool.
- Place 1 cup of rice in one side of retherm food trays, and place one 4 oz scoop of vegetables and one 2 oz scoop of chicken in the other side, seal, and keep cold for delivery and service.
- Retherm/cook at medium-high until hot, 25–30 minutes, 165°F internal temperature, checked using a calibrated food thermometer.
Serving suggestion: Filling may also be used in a wrap.