Ingredients
| Chicken, dark meat, skinless, boneless, raw* | 9 pounds |
For the marinade:
| Garlic, freshchopped | ¼ cup |
| Oregano, dried | 2 tablespoons |
| Salt, kosher | 3 tablespoons |
| Pepper, black, ground | 2 teaspoons |
| Oil, olive | ½ cup |
| Lemon juice | ½ cup |
For the stock:
| Chicken Stock, low sodium(1 quart, 2 cups) | 1.5 quarts |
| Lemon juice | ¼ cup |
For the rice:**
| Water(11 pounds, 3 ounces) | 11.188 pounds |
| Rice, brown, long-grain(5 pounds, 9 ounces), raw | 5.563 pounds |
Instructions
For the marinade:
- In a bowl, combine garlic, oregano, salt, pepper, olive oil, and lemon juice.
For the chicken:
- Place chicken in a container. Pour marinade over the chicken and mix with gloved hands to coat the chicken.
- Cover the container and refrigerate for up to 2 hours.
- Preheat oven to 375° F.
- Lay out the chicken onto parchment-lined sheet pans in one layer.
- Bake until chicken is fully cooked.
For the stock:
- In a pot, bring chicken stock and lemon juice to a boil (stock and lemon juice may also be heated in a steam table pan in the oven).
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.
Assemble:
- Slice the chicken into strips and place in a steam table pan with the stock.
- To serve, place 1 cup of rice in a bowl and top with 2 ounces of chicken using a 4-ounce spoodle to get some of the stock.
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 preparation 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 or on stovetop:
Marinate the chicken as stated above. Heat the tilt skillet or stovetop sauté pans over medium-high.
Cook the chicken in the skillet, stirring, until lightly browned, 5–9 minutes.
Add the stock and the lemon juice, bring to a boil, and simmer 5 minutes or until chicken is fully cooked and measures at least 165°F on a calibrated food thermometer.
Hold hot for service and portion as stated above.Portioned retherm/reheat method:
Cook the rice and the chicken separately with either of the above methods, and cool in a blast chiller (preferred) or under refrigeration until cold (41°F or below).
Scoop 1 cup of rice into the center of retherm food trays, and scoop a 4 oz spoodle of chicken and stock on top of the rice.
Add 1/2 cup seasonal vegetable to make a complete meal.
Seal trays and keep cold until service. Retherm/reheat on medium-high for 25–30 minutes or until hot (165°F), and serve immediately.
Serving suggestion: Serve with seasonal vegetables, such as steamed broccoli or carrots, for a complete meal.Yield 50 servingsServing size: 1 cup rice, 4 oz spoodle chicken/sauce One 4 oz spoodle portion weighs 2.9 oz