Baked_Chicken_And_Rice_(Cooked

MEAT, FISH, AND POULTRY No.L 048 00 BAKED CHICKEN AND RICE (COOKED DICED) 69 mg 1282 mg 79 mg 9 g 28 g 34 g 341 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Cup Portion Ingredient CHICKEN BROTH WATER RICE,LONG GRAIN SALT PEPPER,BLACK,GROUND GARLIC POWDER WATER,WARM MILK,NONFAT,DRY WATER,COLD FLOUR,WHEAT,GENERAL PURPOSE CHICKEN,COOKED,DICED BREADCRUMBS,DRY,GROUND,FINE BUTTER,MELTED PAPRIKA,GROUND Issue Measure Weight 3 gal 1 gal 3-1/2 qts 3 qts 2 cup 1/4 cup 1-1/3 tbsp 1 tbsp 1 tbsp 2 qts 3-1/2 cup 2-1/4 cup 2 qts 2 qts 15-2/3 lbs 5-3/4 lbs 3-1/8 oz 1/3 oz 1/3 oz 6 lbs 5-3/8 oz 4-1/8 lbs 2-1/4 lbs 18 lbs 1-3/8 lbs 9 oz 3/4 oz 1 qts 2 cup 1-1/8 cup 3 tbsp Method 1 Combine broth, water, rice, salt, pepper, and garlic powder in a steam jacketed kettle or stockpot; bring to a boil. Cover tightly; reduce heat; simmer 20 minutes. Do not stir. There will be excess liquid in cooked rice. Reconstitute milk in warm water. Stir milk into cooked rice. Blend flour and cold water together to make a smooth slurry. Add slurry to rice mixture stirring constantly. Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. Stir chicken gently into thickened rice mixture. Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan. Combine crumbs, paprika, and margarine or butter. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan. Using a convection oven, bake 25 minutes or until browned at 325 F., on high fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 2 3 4 5 6 7