Arroz con Pollo Bowl

Ryan Eckles, Project Bread

School-sized

Summer Eats

Arroz Con Pollo Bowl

This Arroz con Pollo recipe is but one of many variations. We used the diced cooked chicken but this can also be made with ground beef or our pernil shredded pork recipe - among others. The name will change but the concept of a “burrito bowl” or rice and meat bowl is a great way to serve an easy all-in-one meal with a host of variations to keep it fresh and fun!

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Yield: 100 servings, 8 oz. portions

Ingredients

FOR THE RICE
2 gallons brown rice, uncooked
1 cup reduced sodium chicken base
2 ½ gallons water
16 cups tomato puree
8 oz. Sofrito

FOR THE CHICKEN
12.5 lbs chicken, diced and cooked
½ cup vegetable oil
¾ cup cider vinegar
1 cup chicken stock
¾ cup + 2 Tbsps Adobo spice mix
1 Tbsp kosher salt

FOR THE CORN PICO DE GALLO
4 quarts corn, thawed from frozen or fresh
3 quarts Pico de Gallo

FOR THE LIME CREMA
2 quarts sour cream
3/4 cups fresh lime juice

OPTIONS FOR GARNISHES
Shredded Cheese
Fresh cilantro, chopped
Pickled red onions
Avocado or guacamole
Shredded iceberg lettuce
Slaw
Lime wedges

Directions

  1. Spray two 4” hotel pans with cooking spray. Divide rice, water, chicken base, tomato, and sofrito between pans. Stir (dissolving chicken base) and cover with parchment paper topped with aluminum foil. Make a tight seal around the pan with the parchment paper and foil, and place in 350°F oven for 50-60 minutes. Let rest for 5-10 minutes covered then fluff rice before service.
  2. Heat tilt skillet with oil. Mix cider vinegar, chicken stock, and adobo – set aside. Add chicken to tilt skillet and sprinkle with salt, stir for 1-2 minutes then add adobo mixture and cook until chicken is up to temperature and spices are fragrant. Transfer to hotels and keep warm for service.
  3. Make corn pico de gallo by gently combining both the corn and the pico de gallo. Make lime crema by whisking the lime juice into the sour cream and transfer to squeeze bottles.
  4. Assemble bowl by placing a 4 oz. scoop of rice topped with a 2 oz. scoop of chicken and a 2 oz. scoop of corn pico de gallo. Sprinkle with pickled onions and a drizzle of lime crema. Garnish with cilantro.

USDA Requirement

2 oz. meat/meat alternative

1 oz. grain equivalent

Nutritional Information

Calories 375 calories Saturated Fat 0.57 g Sodium 233 mg Carbohydrate 60.5 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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