CREOLE CHICKEN (COOKED DICED)

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 2-1/4 lbs 1 qts 2-3/8 cup 2-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2-1/4 lbs 1 qts 2-7/8 cup 2-3/4 lbs
CELERY,FRESH,CHOPPED 2-1/4 lbs 2 qts 1/2 cup 3-1/8 lbs
COOKING SPRAY,NONSTICK 1/4 oz 1/4 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 22 lbs 2 gal 2 qts
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
WORCESTERSHIRE SAUCE 1-5/8 oz 3 tbsp
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 oz 3/4 cup
WATER,COLD 12-1/2 oz 1-1/2 cup
CHICKEN,COOKED,DICED 18 lbs

Method

1 Stir-cook onions, peppers, and celery in a lightly sprayed steam-jacketed kettle or stockpot 10 minutes or until tender, stirring
constantly.
2 Add tomatoes, sugar, Worcestershire sauce, salt and pepper to vegetables. Bring to a boil. Cover; reduce heat; simmer 10 minutes.
3 Blend flour and cold water to make a smooth slurry. Add slurry to vegetable and tomato mixture. Bring to a boil. Cover; reduce
heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
4 Stir chicken gently into thickened creole sauce. Cover, reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165
F. or higher for 15 seconds.
5 Pour 2-1/2 gallon creole chicken into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
6 Serve over cooked rice Recipe No. E 005 00.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
204 cal 11 g 26 g 6 g 73 mg 375 mg 54 mg

Portion

1-1/4 Cups

Yield

100


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