|CHICKEN,BONED,CANNED,PIECES||18 lbs||1 gal 3-1/8 qts|
|CHICKEN BROTH||3 gal|
|WATER,COLD||15-2/3 lbs||1 gal 3-1/2 qts|
|RICE,LONG GRAIN||5-3/4 lbs||3 qts 2 cup|
|SALT||1-1/4 oz||2 tbsp|
|PEPPER,BLACK,GROUND||1/3 oz||1 tbsp|
|GARLIC POWDER||1/3 oz||1 tbsp|
|MILK,NONFAT,DRY||5-3/8 oz||2-1/4 cup|
|WATER,WARM||4-1/8 lbs||2 qts|
|WATER,COLD||4-1/8 lbs||2 qts|
|FLOUR,WHEAT,GENERAL PURPOSE||1-7/8 lbs||1 qts 3 cup|
|BREADCRUMBS,DRY,GROUND,FINE||1-7/8 lbs||2 qts|
|BUTTER,MELTED||1 lbs||2 cup|
|PAPRIKA,GROUND||3/4 oz||3 tbsp|
1 Cut chicken into 1-inch pieces.
2 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.
3 Reconstitute milk in warm water. Stir milk into cooked rice.
4 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.
5 Stir chicken gently into thickened rice mixture.
6 Pour 1-3/4 gal chicken and rice mixture into each ungreased steam table pan.
7 Combine crumbs, paprika and butter or margarine. Sprinkle 1-1/2 cups crumb mixture evenly over chicken and rice in each pan.
8 Using a convection oven, bake for 25 minutes at 325 F. or until lightly browned 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.
|323 cal||34 g||21 g||11 g||56 mg||1400 mg||70 mg|