Recipe for Chicken Adobo

Yields 48 Servings

This recipe yields 48 cooked chicken pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 24 pounds individually frozen chicken pieces, roasted (U.S. Department of Agriculture food item)
• 3 cups low-sodium soy sauce
• 2 cups cider vinegar
• 2 tablespoons unpacked brown sugar
• 3 cloves fresh peeled garlic cloves
• 2 teaspoons ground black pepper
• 2 cups low-sodium chicken broth
  

Directions

To Prepare in Advance

1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
2. Combine soy sauce, vinegar, and brown sugar.
3. Mix marinade and chicken in one–12 inch by 20 inch by 6 inch pan. Let stand in refrigerator for at least 1 hour. CCP: Hold chicken in refrigerator at 41°F or lower.

To Prepare Chicken

1. Peel, trim, and slice garlic.
2. Add garlic and pepper to the chicken in marinade. Mix well.
3. Cover pan tightly with aluminum foil.
4. Roast at 350°F in a conventional oven for 30 minutes or 325°F in a convection oven for 25 minutes.
5. Remove pan and add 2 cups of chicken broth.
6. Continue cooking covered chicken adobo for approximately 30 minutes or until internal temperature reads 165°F or higher and liquid is reduced. CCP: Cook chicken to internal temperature of 165°F or higher.
7. Hold in warmer for service. CCP: Hold chicken at 135°F or higher.
8. Portion 1 breast piece or 1 drumstick and 1 wing or 1 thigh with back for each serving.

Nutritional Analysis

• Calories, in K calories: 271.00
• Carbohydrates, in grams: 0.63
• Protein, in grams: 30.05
• Saturated fat, in grams: 5.00
• Trans fat, in grams: 0
• Total fat, in grams: 15.01
• Sodium, in milligrams: 734.43
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 96 cooked chicken pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 48 pounds individually frozen chicken pieces, roasted (U.S. Department of Agriculture food item)
• 1 quart and 2 cups low-sodium soy sauce
• 1 quart cider vinegar
• ¼ cup unpacked brown sugar
• 6 cloves fresh peeled garlic cloves
• 1 tablespoon ground black pepper
• 1 quart low-sodium chicken broth
  

Directions

To Prepare in Advance

1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
2. Combine soy sauce, vinegar, and brown sugar.
3. Mix marinade and chicken in two–12 inch by 20 inch by 6 inch pans. Let stand in refrigerator for at least 1 hour. CCP: Hold chicken in refrigerator at 41°F or lower.

To Prepare Chicken

1. Peel, trim, and slice garlic.
2. Add garlic and pepper to the chicken in marinade. Mix well.
3. Cover pans tightly with aluminum foil.
4. Roast at 350°F in a conventional oven for 30 minutes or 325°F in a convection oven for 25 minutes.
5. Remove pans and add 2 cups chicken broth to each pan.
6. Continue cooking covered chicken adobo for approximately 30 minutes or until internal temperature reads 165°F or higher and liquid is reduced. CCP: Cook chicken to internal temperature of 165°F or higher.
7. Hold in warmer for service. CCP: Hold chicken at 135°F or higher.
8. Portion 1 breast piece or 1 drumstick and 1 wing or 1 thigh with back for each serving.

Nutritional Analysis

• Calories, in K calories: 271.00
• Carbohydrates, in grams: 0.63
• Protein, in grams: 30.05
• Saturated fat, in grams: 5.00
• Trans fat, in grams: 0
• Total fat, in grams: 15.01
• Sodium, in milligrams: 734.43

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Hot plate recipes

Serving Suggestion

• Yield 48 or yield 96 servings of chicken breasts, thighs with back, or wings and drumsticks.
• Serve 1 breast or 1 thigh with back or 1 drumstick with 1 wing for each serving.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternate

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Individually frozen chicken pieces

Recipe Roots (Flavor Profile)

• Pacific Islands

Preparation Time

• Preparation to serve time: 2 hours

Critical Control Point (CCP)

• CCP: Thaw chicken in refrigerator at 41°F or lower.
• CCP: Hold chicken in refrigerator at 41°F or lower.
• CCP: Cook chicken until internal temperature reaches 165°F or higher.
• CCP: Hold chicken at 135°F for service.

Kid Rating

Culinary Center

Davis Joint Unified School District