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Spicy Arroz con Pollo Bowl
Braised spicy chipotle-citrus chicken strips piled atop a bowl of seasoned brown rice, roasted fajita peppers ‘n onions and fresh chopped cilantro. 1/8 c vegetable credit 2.00 oz m/ma ½ bread servings.
Ingredients
SERVES: 10
Chipotle-Citrus Glaze
| 6 1/5 oz(s) | Chipotles in Adobo Sauce canned pureed and strained |
| 1 1/10 oz(s) | Cider Vinegar |
| 1 tbsp | Garlic Powder |
| 1/4 tsp | Ground Black Pepper |
| 1/4 tsp | Ground Cumin dried |
| 1 tbsp | Ground Paprika mild |
| 6 1/5 oz(s) | Orange Juice Concentrate frozen thawed |
| 1 9/10 oz(s) | Tap Water |
Chipotle-Citrus Glazed Chicken
| 15 2/5 oz(s) | Chipotle-Citrus Glaze see recipe |
| 29.6 oz(s) |
Roasted Peppers n Onions
| 2 2/5 | Green Bell Peppers fresh washed deseeded thick slices |
| 1 3/5 | Red Bell Peppers fresh washed deseeded thick slices |
| 4 oz(s) | Yellow Onions fresh peeled thick slices |
Seasoned Brown Rice
| 1 cup | Brown Rice parboiled |
| 5 oz(s) | Carrots fresh peeled dice |
| 6 3/5 oz(s) | Corn Kernels canned drained and rinsed |
| 1/4 tsp | Ground Black Pepper |
| 2 tbsp(s) | Taco Seasoning commercially prepared |
| 2 1/2 cup(s) | Tap Water |
Step 1
| 45 oz(s) | Chipotle-Citrus Glazed Chicken see recipe |
| 5 tsp(s) | Cilantro fresh washed destemmed rough chopped |
| 5 oz(s) | Roasted Peppers n Onions see recipe |
| 40 oz(s) | Seasoned Brown Rice see recipe |
Directions
Chipotle-Citrus Glaze
Combine all of the ingredients in a mixing bowl and whisk together until thoroughly combined. Transfer the prepared glaze to a food-safe container, cover and hold under refrigeration at or below 40°F until ready to use.
Chipotle-Citrus Glazed Chicken
Combine all of the ingredients in a mixing bowl and toss together until the chicken strips are evenly coated in the glaze. Transfer the glazed chicken strips to a hotel pan and cover tightly with aluminum foil. Heat the covered pan of glazed chicken in a preheated 350°F oven for 15-20 minutes, or until the glaze has slightly reduced and the minimum internal temperature of the chicken reaches 165°F. Transfer the heated glazed chicken strips to a food-safe container, cover and hold in a hot holding unit above 135°F until ready to use.
Roasted Peppers n Onions
Arrange the sliced peppers and onions on a sheet pan lined with baking paper and roast uncovered in a preheated 350°F convection oven for 6-8 minutes, or until the vegetables just begin to soften. Transfer the roasted peppers ‘n onions to a food-safe container, cover and hold in a hot holding unit above 135°F until ready to use.
Seasoned Brown Rice
Combine all of the ingredients into a sauce pan and bring to a boil over medium-high heat. Once boiling, turn the heat down to low, cover the sauce pan tightly with aluminum foil and cook for 35-45 minutes, or until all of the water is absorbed and the rice is cooked through. Once the rice is cooked, keep covered for 5 minutes, remove the cover and fluff the rice with a fork. Transfer the cooked seasoned brown rice to a food-safe container, cover and hold in a hot holding unit above 135°F until ready to serve.
Step 1
To build the spicy arroz con pollo bowls arrange 4-ounces each of the seasoned brown rice into disposable serving bowls. Next top each bowl with ½-ounce each of the roasted peppers ‘n onions, and then top that with 4½-ounces each of the glazed chicken strips. Garnish the top of each bowl with ½-teaspoon each of chopped cilantro and serve. If not serving immediately, hold the built bowls covered in a hot holding unit above 135°F until ready to serve. One spicy arroz con pollo bowl per serving.
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