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
Spicy Arroz con Pollo Bowl

Ingredients
Chipotle-Citrus Glaze
Chipotles in Adobo Sauce canned pureed and strained
Cider Vinegar
Garlic Powder
Ground Black Pepper
Ground Cumin dried
Ground Paprika mild
Orange Juice Concentrate frozen thawed
Tap Water
Chipotle-Citrus Glazed Chicken
Chipotle-Citrus Glaze see recipe
Roasted Peppers n Onions
Green Bell Peppers fresh washed deseeded thick slices
Red Bell Peppers fresh washed deseeded thick slices
Yellow Onions fresh peeled thick slices
Seasoned Brown Rice
Brown Rice parboiled
Carrots fresh peeled dice
Corn Kernels canned drained and rinsed
Ground Black Pepper
Taco Seasoning commercially prepared
Tap Water
Step 1
Chipotle-Citrus Glazed Chicken see recipe
Cilantro fresh washed destemmed rough chopped
Roasted Peppers n Onions see recipe
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.