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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.
|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|
|15 2/5 oz(s)||Chipotle-Citrus Glaze see recipe|
|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|
|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|
|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|
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.
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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