Catering Package #2 Recipe

Prepare and sear chicken

Trim excess fat from chicken thighs and pat dry. Season with 1 tsp salt and 1/2 tsp black pepper. Heat vegetable oil in a large heavy-bottomed pot or braising pan over medium-high heat. Working in batches, sear thighs 2 minutes per side until lightly browned (they do not need to be cooked through). Transfer seared thighs to a plate.

Build sauce and braise

In the same pot, add diced onions and cook 4–5 minutes until softened, scraping browned bits. Add minced garlic and cook 30 seconds. Stir in chicken stock, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, chili powder, garlic powder, remaining salt and pepper. Bring to a simmer.

Slow cook

Return chicken thighs to the pot, nestling them into the sauce. Cover and simmer gently on low for 1.5 to 2 hours until chicken is very tender and shreds easily. Alternatively, transfer to a 300°F (150°C) oven covered and braise for the same time.

Shred and finish

Remove chicken pieces to a cutting board, shred with two forks or a paddle. Skim excess fat from the braising liquid, then return shredded chicken to the pot. Stir in prepared BBQ sauce and simmer uncovered 10–15 minutes to reduce and coat the chicken. Taste and adjust seasoning (add up to 1/2 cup more BBQ sauce or 1–2 tbsp brown sugar if sweeter, or a splash of vinegar to brighten). Keep warm for service.

Prep and toast aromatics

Rinse rice under cold water until water runs mostly clear. Melt butter in a large wide stockpot over medium heat. Add diced onion, carrot and celery and cook 5–6 minutes until softened. Add minced garlic and cook 30 seconds more.

Cook rice

Add the drained rice to the pot and stir to coat with butter and vegetables; toast 2–3 minutes, stirring frequently. Pour in 12 cups chicken stock, add dried thyme, salt and pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer gently 18–20 minutes or until liquid is absorbed and rice is tender.

Finish

Remove pot from heat and let stand, covered, 10 minutes. Fluff rice with a fork, stir in chopped parsley, adjust salt and pepper to taste. Keep covered and warm for service; reheat gently with a splash of stock or water if needed.

Make vinaigrette

In a bowl or pitcher, whisk together lemon juice, Dijon mustard, honey, salt and pepper. Slowly whisk in extra virgin olive oil until emulsified. Taste and adjust acidity or sweetness.

Assemble salad

In large chilled serving pans, combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Just before service, toss with an appropriate amount of vinaigrette (about 1/4 cup vinaigrette per pound of greens) so greens remain crisp. Sprinkle crumbled feta over the top and garnish with chopped parsley. Serve remaining vinaigrette on the side.

Prep vegetables

Preheat oven to 425°F (220°C). On sheet pans, spread broccoli florets, carrot rounds and sliced red peppers in an even layer so they roast rather than steam.

Season and roast

Drizzle olive oil over vegetables, sprinkle garlic powder, dried oregano, salt and pepper. Toss to coat evenly. Roast in the preheated oven 20–25 minutes, flipping once halfway through, until vegetables are tender and edges are caramelized.

Finish

Transfer roasted vegetables to warm serving trays and garnish with chopped parsley. Keep warm and cover loosely with foil for service.

Warm rolls

Warm dinner rolls in a 325°F (160°C) oven for 8–10 minutes covered with foil, or until warmed through. Brush with melted butter and sprinkle with chopped parsley just before serving.

Service assembly

Arrange dinner rolls, pulled BBQ chicken, herbed rice pilaf, roasted vegetables and mixed green salad on catering trays or chafing dishes. Keep hot items in covered chafers at appropriate temperatures (chicken and rice at 140°F/60°C or above). Supply additional BBQ sauce and vinaigrette on the side.