Spicy Arroz con Pollo Bowl | Tyson Food Services

Ingredients

Serves

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

Show ingredients

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.