Source: MRS 2020
MRS: 518 — Poultry (500s)

Chicken a la King over Rice

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ¼ cup other vegetable
Number of Portions: 50  Size of Portion: ¾ cup chicken and ½ cup rice
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
6  pounds + 12  ounces
Water, Municipal, Mississippi
2  quarts + 2  cups
Rice, Long Grain,Brown, Parboiled, #2139
3  pounds + 4  ounces
Salt, Table, #2219
2  teaspoons
Water, Municipal, Mississippi
2  quarts
Milk, Dry, Nonfat Powder, #2019
2 2/3 cups
Margarine, Bulk, #1319
7  ounces
Flour, All Purpose, Enriched, #2011
2 3/4 cups
Water, Municipal, Mississippi
1  gallon
Poultry Seasoning, #2721
1  tablespoon + 1  teaspoon
Pepper, Black, Ground, #2718
2  teaspoons
Onion Powder, #2714
1/4 cup
Parsley, Dried, Chopped, #2717
1/2 cup
Garlic Powder, #2709
1/2 cup
Salt, Table, #2219
1  teaspoon
Sour Cream, Cultured, MS
5  pounds
Peas, Green, Frozen, #1612
6  pounds
Pimentos, Diced, Canned, #2817
1  cup
DIRECTIONS

1.

To prepare the rice:

  • Place the brown rice in a steamtable pan.
  • Add 2 quarts of water to each pan.
  • Add the salt to each pan and mix until well combined.
  • Steam the rice for approximately 45 minutes or until tender and fluffy. Check the rice at 30 minutes of cooking time for water absorption. If needed add more water.
  • Place rice in half-size steamtable pans (12" x 10" x 4") and cover. Place in warmer until ready to serve.

Rice amounts are based on USDA Food Buying Guide.

Overcooking or hot holding rice for long periods of time will increase the volume and the yield.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

2.

Add dry milk powder to 2 quarts of water. Stir until the mixture is well combined and the dry milk is completely dissolved.

3.

Melt the margarine.

Then add the flour and stir until the mixture is smooth and the flour is dissolved.

4.

Add 1 gallon of water, reconstituted dry milk, poultry seasoning, pepper, onion powder, parsley, garlic powder, and salt to flour mixture.

Stir it until it is well blended.

5.

Bring the mixture to a boil. Then reduce heat to medium.
Cook it uncovered, stirring frequently until mixture has thickened, about 12 - 15 minutes.

6.

Add the chicken, peas, and chopped pimentos to the mixture.
Cook over medium heat for 3 - 5 minutes or until heated through and product reaches correct temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.

8.

Portion ½ cup rice with 4 ounce spoodle or #8 scoop, portion meat mixture with a 6 ounce ladle (¾ cup) over rice for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain and ¼ cup of other vegetable.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
 

Serving Notes

May be served over noodles or a biscuit instead of cooked rice. The nutrient analysis will have to be re-calculated if biscuits or noodles are used.

Nutrients Per Serving
Calories
412
Carbohydrates
44.32 g
Dietary Fiber
4.29 g
Protein
28.12 g
Sodium
394.00 mg
Total Fat
12.39 g
Sat. Fat
7.48 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken a la King over Rice
1.

Flour added to melted margarine

2.

Stirring the margarine and flour until smooth and the flour is dissolved.

3.

Stirring the water, milk, poultry seasoning, pepper, onion powder, parsley, garlic, and salt with the flour mixture

4.

Adding chicken, peas, and chopped pimentos to mixture

5.

Pouring the mixture into serving pans

6.

1 serving of Chicken a la King over Rice