Chicken Churrasco Rice Bowl

DAY PRIOR TO SERVICE:

1. Prepare the Chimichurri.
2. Store in the cooler, wrapped, labeled, and dated until needed.

Hold at 41°F or below.

3. In a mixing bowl, combine the vegetable oil, lemon juice, brown sugar, and Carne Asada spice blend.
4. Add the chicken to the marinade and toss to coat. Wrap, label, and date. Then place in walk-in cooler. Allow to sit over-night.

Hold at 41°F or below.

DAY OF SERVICE:

1. Prepare Latin Rice Pilaf according to recipe and hot hold, covered, until assembly.

Cook to 135°F or higher.

2. Preheat oven to 400°F.
3. Spray full sheet pans with pan spray. Add marinated chicken thighs, in a single layer, to the sheet pan. Pour any remaining marinade over chicken.
4. Place the chicken in 400°F preheated oven and cook until it reaches an internal temperature of 165°F and is caramelized, approximately 20-25 minutes.

Cook to 165°F or higher for 15 seconds.

5. While the chicken is cooking, remove stickers from limes, if needed. Wash limes and scallions under cool running water.
6. Use sectionizer to cut limes into wedges.
7. Trim the ends off scallions and thinly slice.
8. Cold hold the lime wedges and scallions, both wrapped, until needed.

Hold at 41°F or below.

9. Once the chicken is cooked, cut thighs into strips or dice. Place in hotel pan, wrapped, and hot hold until assembly.

Cook to 135°F or higher.

10. To Serve: Portion 1 cup Latin Rice Pilaf and top with 3-ounces Chicken and 1-ounce Chimichurri into serving containers or directly onto trays.
11. Sprinkle with 1 tablespoon scallions and 1 lime wedge.

All components of this entree hold well and do not need to be batch cooked. DO assemble the Churrasco Rice Bowls in batches for quality.