Chicken Adobo with Rice

Chicken Adobo With Rice

 

Servings

35 servings

 

Prep Method

Simmering

Calories

440 kcal

Chicken thighs and vegetables are simmered in a sauce that is tangy, garlicky, and slightly sweet. This dish is flavorful and incredibly tender.

Ingredients

Chicken thighs, boneless, skinless 7 pounds

Garlic, raw 3 tablespoons

Ginger, raw 1 teaspoon

Black Pepper 2 teaspoons

Tamari, reduced sodium 2 cups

Rice Vinegar 2 cups

Allspice ½ teaspoon

Cornstarch 4 ounces

Olive oil blend ½ cup

Brown sugar ¼ cup

Carrots, raw 4 ¾ pounds

Onions, raw 4 pounds

Rice, white, cooked 35 cups

Directions

 

1. Slice and marinate chicken with garlic, ginger, and pepper.

2. Bake until chicken is 165°F or higher. Drain and chill for storage.

3. CCP: Cook to 165°F or above for 10 seconds. Hold cold at or below 40°F.

4. Make broth with reserved chicken juices, tamari, vinegar, allspice, cornstarch and oil.

5. Add brown sugar to broth and poach vegetables until tender.

6. Add chicken and bring to a light simmer (at least 165°F).

7. CCP: Cook to 165°F or above for 10 seconds.

8. Portion into hotel pans for service and hold hot.

9. CCP: Hold at or above 135°F.

10. Serve: 1 cup (8 ounces scoop) rice + 1 cup (8 ounce scoop) chicken and vegetable mixture.

NOTES

Crediting: one serving is 1/2 cup vegetable, 2 oz meat/meat alternate, 2 oz grain equivalent.
Nutrition Facts per Serving (1each) Calories: 440 kcal | Fat: 7 g | Saturated fat: 1.2 g | Polyunsaturated fat: 0.5 g | Monounsaturated fat: 2.4 g | Cholesterol: 70 mg | Sodium: 740 mg | Potassium: 325.2 mg | Carbohydrates: 60 g | Fiber: 3 g | Sugar: 11.5 g | Protein: 22 g | Vitamin C: 5.8 mg | Calcium: 50.1 mg | Iron: 3.6 mg The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.