Chicken Fajita Rice Bowl

Ingredients

Chicken, dark meat, boneless, skinless, raw*9 pounds

For the marinade:

Cilantro, fresh5 bunches
Oil, olive¼ cup
Lime juice⅔ cup
Garlic, fresh¼ cup
Peppers, jalapeno, fresh, seeded, diced2½ 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, olive¼ 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:

  1. Combine cilantro, oil, lime juice, garlic, jalapeño, and salt.

For the chicken:

  1. Place chicken in a large container with a lid.
  2. Pour marinade over chicken and mix well to coat it. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 375° F. Lay chicken out onto sheet pans in one layer. Pour remaining marinade over chicken.
  4. Bake until chicken is fully cooked (165° F).
  5. Reserve the juices and marinade that have collected on the sheet pan.
  6. Slice the chicken into strips and pour half of the marinade over the chicken. Reserve the other half for the vegetables.

For the vegetables:

  1. In a large container, combine peppers, onions, and oil. Mix well to coat the vegetables.
  2. Spread vegetables out onto sheet pans in one layer. Cook until the onions are tender and slightly browned.
  3. Place vegetables in a steam table pan and pour remaining marinade over them.

For the rice:

  1. Bring water to a boil.
  2. 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.