A Taste of the Caribbean in every bite. From the full flavor chicken to the hearty Barilla Whole Grain Penne, it is a Island party in a bowl.
HACCP Process #3 Complex Food Service
Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable.
12 pounds 8 ounces Barilla Whole Grain Penne
18 pounds 12 ounces chicken thighs, boneless, skinless
1/3 cup apple cider vinegar
1 cup reduced sodium soy sauce
1/3 cup habanero hot sauce
1 quart 1 cup roughly chopped fresh onion
1 quart scallion, cleaned and sliced
3 cups leaves from fresh thyme
2 tablespoons ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
10 pounds 8 ounces fresh red bell peppers
16 pounds romaine lettuce, fresh, RTU
2 Days Prior to Day of Service
Pre-prep: Clean and sanitize work station. Pull all marinade ingredients.
Prep:
- Wash hands thoroughly.
- Place onions, scallions and dry ingredients in food processor. Process until onions are pureed. Add liquid ingredients and mix well.
- Pull chicken from cooler.
- Wash hands thoroughly and cover with gloves.
- Mix marinade with chicken in large waterproof container, cover and date stamp.
- Place chicken in cooler on lowest shelf.
- Wash hand thoroughly.
CCP: Hold below 41°F
CCP: Prepare foods at room temperature in two hours or less.
Prior to Day of Service
Pre-prep:
- Clean and sanitize work station.
- Pull pasta from dry storage.
- Wash hands thoroughly.
Cook – Boiling Method:
- Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
- Add pasta to boiling water, return to a boil as quickly as possible. Cook pasta for 4 minutes.
- Drain pasta as quickly as possible.
- Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Hold: Place drained, cooled pasta in sealed, date stamped containers in walk-in, store for service below 41°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
CCP: Hold below 41°F.
Pre-prep: Clean and sanitize prep area.
Prep:
- Pull the chicken from cooler.
- Wash hands thoroughly and cover with gloves.
- Place chicken on sheet pans in single layer, shingled slightly.
- Wash hand thoroughly.
CCP: Prepare foods at room temperature in two hours or less.
Cook: Place chicken in a preheated convection oven at 350°F for 25 minutes or until an internal temperature is reached of 165°F.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
Cool: Place chicken in shallow food storage container. Cover, date stamp and place in blast chiller or cooler to chill.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Day of Service
Pre-prep: Clean and sanitize work area.
Prep:
- Pull red bell peppers from cooler.
- Wash and prep peppers.
- Wash hands thoroughly and cover with gloves.
- Chopped red peppers, cover and refrigerate until needed.
Prep:
- Pull chicken from the cooler.
- Wash hands thoroughly and put on gloves.
- Slice each thigh into 6 pieces, place back on sheet pan to keep portions and appearance.
Prep:
- Pull chopped romaine and bell peppers from cooler.
- Wash hands thoroughly and put on gloves.
- Place 1 cup of romaine in salad container using 8 oz. spoodle.
- Top with 1 cup of whole grain penne using 8 oz. spoodle.
- Add 1 sliced thigh.
- Sprinkle with 1/4 cup red peppers using 2 oz. spoodle.
- Cover, date stamp and refrigerate for service.
CCP: Hold below 41°F
Serve: 1 Entree Salad.
Each serving is 12.3 Ounces or 350 Grams.
