CHICKEN CACCIATORE (COOKED DICED)

Ingredients

Ingredient Weight Measure Issue
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
WATER 20-7/8 lbs 2 gal 2 qts
TOMATO PASTE,CANNED 7-3/4 lbs 3 qts 1-1/2 cup
ONIONS,FRESH,1/4" STRIPS 4 lbs 1 gal 4-1/2 lbs
PEPPERS,GREEN,FRESH,JULIENNE 4-1/4 lbs 3 qts 1 cup 5-1/4 lbs
SUGAR,GRANULATED 7 oz 1 cup
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 1-1/8 oz 1/4 cup
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3/8 oz 2-2/3 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 6 lf
CHICKEN,COOKED,DICED 18 lbs

Method

1 Combine tomatoes, water, tomato paste, onions, sweet peppers, sugar, salt, garlic, pepper, oregano, thyme, basil and bay leaves in
steam-jacketed kettle or stock pot. Bring to boil; cover; reduce heat; simmer 1 hour. Remove bay leaves.
2 Stir chicken gently into cacciatore sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
3 Pour 2-1/2 gal chicken cacciatore mixture into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
245 cal 21 g 27 g 7 g 73 mg 721 mg 81 mg

Portion

1-1/4 Cups

Yield

100


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