Lorena Garcia's Chicken Rice Bowl

Preparation

1. Place approximately 25 pieces of chicken on each sheet pan 18" x 26" x 1". For 100 servings use 6 sheet pans.
2. Spread 1 quart of sofrito evenly over chicken on each pan.
3. Refrigerate for at least one hour or at most overnight.
4. Bake uncovered: Conventional oven: 425° F for 30-45 minutes / Convection oven: 375° F for 30-45 minutes
5. Check frequently. Heat to 165° F or higher for at least 15 seconds. Transfer to steam table pans (12" x 20" x 2 ½"). For 100 servings, use 4 pans. Hold for hot service at 135° F or higher. Slice each lime into 5 slices. Place slice of lime on each serving or portion.

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Additional Serving Suggestions

1. Serve in a 20 ounce bowl.
2. Portion brown rice with No. 8 scoop (½ cup) for elementary grades or 2 No 8 scoops ( 1 cup) for Secondary and adult servings.
3. Top rice with 4 ounces of chicken( 1 breast/ 1 leg and thigh), garnish with a slice of lime.

1 bowl = 2 M/MA and 1 grain/bread