Full Order Qty 50 Recipe

Prepare and portion chicken

Trim chicken breasts of excess fat and connective tissue. Cut into 50 portions (approx. 8 oz / 225 g each) or leave whole if serving whole breasts. Pat dry with paper towels.

Season chicken

Combine 8 tbsp garlic powder, 6 tbsp onion powder, 8 tbsp paprika, 6 tbsp dried oregano, 12 tbsp salt and 6 tbsp black pepper in a large bowl. Toss chicken pieces in half of the spice mix to coat evenly. Reserve the rest for rice and vegetables.

Brown or fry chicken

Heat 3 cups vegetable oil in large skillets or planchas to medium-high (350°F/175°C for frying). For pan-searing: add 1–2 tbsp butter per skillet, sear chicken 3–4 minutes per side until golden and internal temperature reaches 155°F (it will finish cooking in sauce) . For frying: dredge in flour or breading (see Coating section) and fry until golden and internal temp 160°F. Transfer browned chicken to a sheet pan; reserve juices for sauce.

Prepare rice

Rinse 12.5 lbs rice under cold water until water runs clear. In five very large stockpots (or one large steam kettle) bring 6 liters chicken stock plus 6 cups water to a simmer per batch — overall use a rice-to-liquid ratio of about 1:1.5 by weight (adjust equipment as needed). Add 6 tbsp salt from reserved seasoning, then add rice, reduce heat to low, cover and simmer until tender (18–22 minutes) or use commercial steamer. Fluff with fork and keep warm.

Sauté vegetables

Melt 4 tbsp butter in large sauté pans over medium heat. Add diced onions, carrots and celery. Season with 2 tbsp salt, 2 tbsp black pepper and 2 tbsp of the reserved spice mix. Cook 10–12 minutes until softened and onions translucent. Stir in frozen peas and cook 2–3 minutes until heated through. Keep warm.

Make pan sauce / gravy

In large saucepots, combine reserved pan juices from chicken (if any) with 4 liters heavy cream and 4 liters milk. Bring to gentle simmer over medium heat. Whisk in 10 cups flour (gradually) to thicken to a saucy consistency, or make a beurre manié with equal parts butter and flour. Add 1 cup Worcestershire and 1 cup Dijon mustard, adjust seasoning with remaining salt and pepper to taste. Simmer 8–10 minutes until slightly thickened. If sauce is too thick, whisk in extra chicken stock a cup at a time to reach desired consistency.

Finish chicken in sauce

Nestle seared chicken portions into sauce in sheet pans or hotel pans, spoon sauce over each piece, cover with foil and bake in a 350°F (175°C) oven for 12–18 minutes until chicken reaches 165°F internal temperature.

Optional breading process (if frying)

Set up three stations: flour seasoned with 2 cups of reserved seasoning, egg wash (36 eggs whisked with 2 cups milk), and breadcrumbs. Dredge each chicken portion in flour, dip in egg wash, then press into breadcrumbs. Fry in 350°F oil until golden brown and cooked through (internal temp 165°F), drain on racks or paper towels. If using breaded chicken, serve with sauce on the side or spooned lightly over top to retain crispness.

Portion rice onto 50 plates or into takeout containers (approx. 4 oz cooked rice per order). Spoon sautéed vegetables across or beside the rice (approx. 3–4 oz vegetables per order). Place one chicken portion on top or beside the rice and vegetables. Spoon 2–3 oz sauce over the chicken and a light drizzle around the plate.

Garnish each plate with a sprinkle of chopped parsley (about 1 tbsp per order) and one lemon wedge. Serve hot.

Keep rice warm in Cambro or steam table at 140°F (60°C). Keep sauce warm in a bain-marie; stir occasionally to prevent skin or scalding. Hold chicken covered to retain moisture until service. For batch cooking, reheat assembled portions in a 325°F oven for 8–10 minutes, or reheat sauce and recoat chicken prior to serving to preserve texture.