FIESTA CHICKEN (FAJITA STRIPS)

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1 oz 2 tbsp
ONIONS,FRESH,CHOPPED 5-5/8 lbs 0 gal 4 qts 6-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2-5/8 lbs 2 qts 3-1/4 lbs
WATER 10-1/2 lbs 1 gal 1 qts
TOMATOES,CANNED,DICED,INCL LIQUIDS 4-5/8 lbs 2 qts
TOMATO PASTE,CANNED 3-7/8 lbs 1 qts 2-5/8 cup
JUICE,ORANGE 8-3/4 lbs 1 gal
PIMIENTO,CANNED,DRAINED,CHOPPED 1 lbs 2-1/4 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 2-1/3 oz 1/4 cup
CHILI POWDER,DARK,GROUND 2-1/8 oz 1/2 cup
GARLIC POWDER 3/4 oz 2-2/3 tbsp
CUMIN,GROUND 3/8 oz 2 tbsp
OREGANO,CRUSHED 1 oz 1/4 cup 2-1/3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHICKEN,FAJITA STRIPS 15-5/8 lbs
WATER 8-1/3 oz 1 cup
FLOUR,WHOLE WHEAT 4-1/4 oz 1 cup

Method

1 Stir-cook onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes, stirring constantly.
2 Add water, tomatoes, tomato paste, orange juice, pimentos, sugar, salt, chili power, garlic powder, cumin, oregano, red pepper, and
black pepper. Bring to a boil. Cover; reduce heat; simmer 20 to 25 minutes.
3 Stir chicken gently into vegetable and tomato mixture. Cover; reduce heat; simmer 10 minutes.
4 Blend flour and cold water together to make a smooth slurry. Add slurry to chicken mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds.
5 Pour 2 gal chicken and tomato mixture into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
6 Serve over 1 recipe Tossed Green Rice, Recipe No. E 005 02.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
150 cal 14 g 18 g 2 g 44 mg 488 mg 38 mg

Portion

6 Ounces

Yield

100


( categories: )