Full Tray (40 – 45 People) Recipe

Prepare rice

Preheat oven to 325°F (160°C). Rinse 12 cups long-grain rice under cold water until water runs clear. In a very large hotel tray (full-size catering tray) or two standard full trays, spread the rinsed rice evenly.

Cook rice in broth

Bring 24 cups chicken broth, 1 cup unsalted butter, 4 tsp salt and 2 tsp black pepper to a gentle boil in a stockpot large enough for the volume. Pour hot broth-butter mixture evenly over the rice in the tray(s). Cover tightly with foil and bake 35–40 minutes, or until rice is tender and liquid is absorbed. Remove from oven and keep covered to steam while you prepare the protein (about 10–15 minutes).

Season and brown chicken

Pat 15 lbs chicken thighs dry and season with 4 tsp salt and 2 tsp black pepper. Heat 1 cup olive oil in a very large sauté pan or two large stockpots over medium-high heat. Working in batches, brown chicken pieces 3–4 minutes per side until golden (they will finish cooking in the sauce). Transfer browned chicken to a clean tray and set aside.

Sauté aromatics

In the same pans, reduce heat to medium and add 1 cup minced garlic and 4 cups diced onion. Sauté 6–8 minutes until translucent and fragrant, deglazing with 1/2 cup water or a splash of broth as needed to scrape browned bits.

Build the sauce

Add 2 cups tomato paste and sauté 2 minutes. Stir in 8 cups diced tomatoes (with juices), 6 cups heavy cream, 8 tbs paprika, 4 tbs ground cumin, 2 tbs smoked paprika, 2 tsp cayenne, 3 tbs dried oregano, 1 cup brown sugar, 1 cup soy sauce and 1 cup lemon juice. Bring to a gentle simmer, reduce heat to medium-low and simmer 8–10 minutes to meld flavors.

Thicken sauce

Whisk 1 cup cornstarch with 1 cup cold water until smooth. Gradually whisk about 1–2 cups of the hot sauce into the cornstarch slurry to temper, then pour the slurry back into the sauce while stirring. Simmer 2–3 minutes until sauce thickens to a glossy consistency. Taste and adjust seasoning.

Finish chicken in sauce

Return the browned chicken to the sauce, submerge pieces, cover and simmer on low for 18–22 minutes until chicken is fully cooked (internal temp 165°F / 74°C) and sauce has concentrated. If using multiple pans, divide sauce and chicken evenly so all pieces cook through.

Prepare vegetables

While chicken simmers, julienne red and green bell peppers and slice green onions. Thaw peas and pat dry.

Combine with rice

When rice is cooked and rested, fluff gently with forks. Evenly distribute 6 cups red bell peppers, 6 cups green bell peppers and 6 cups thawed peas over the rice. Pour the finished chicken and sauce evenly across the full tray(s) so sauce soaks into the rice and vegetables. Gently fold a few times to combine, being careful not to mash the rice.

Add cheese (optional)

If using cheese, sprinkle 8 cups shredded cheddar or Monterey Jack evenly across the top. Place tray under a broiler (or into a 350°F oven) just until cheese melts—3–6 minutes—watching carefully.

Garnish and finish

Drizzle 1/2 cup olive oil lightly over the tray, sprinkle 3 cups chopped fresh parsley and 4 cups sliced green onions. Add red pepper flakes to taste if using. Arrange lemon wedges for serving.

Transfer the full tray to the warm holding area (140°F / 60°C) if available. For transport, keep covered and insulated. Stir gently before serving to redistribute sauce. Estimate 40–45 servings. Provide serving utensil capable of scooping rice and chicken together.