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Chicken & Brown Rice Pilaf
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Chicken & Brown Rice Pilaf
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Preparation
Prepare 2 12x20x2 ½ pans with ¼ cup oil, spreading evenly on the bottom of the pans.
Mix together peppers, onions, tomatoes and juice, garlic powder and thyme.
Divide ingredients into halves, add to each pan. Add 5 lbs of chicken to each pan.
Add 1 lb of brown rice to each pan.
Reconstitute chicken base with water to make a broth, pour 1 quart of broth into each pan.
Cover pans with plastic wrap/parchment paper then foil. Seal pans tightly.
Cook in convection oven at 350? F for about 50 minutes or in the steamer for about 45 minutes. Check rice for doneness.
Additional Serving Suggestions
Garnish with fresh cilantro or parsley and a pimento strip.
USDA diced or fajita chicken may be used to make this dish.
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Ingredients
Makes 60 (6 oz.) portions
10 lbs. Chicken, precooked
2 lbs. Onions, diced
2 lbs. Sweet bell peppers (red/green), diced
16 oz. Whole canned tomatoes, in juice
1 Tbsp. Garlic powder
1 Tbsp. Thyme leaves
4 Bay leaves
2 lbs. Brown rice, parboiled
8 oz. Chicken base, lower sodium
2 quarts Hot water
½ c. Vegetable oil