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INGREDIENTS
DIRECTIONS
Mojo Marinade (per 5 lbs. Chicken Shreds): 2 Cups Orange Juice 2 Tbsp. Lime Juice (from fresh limes) 2 Tbsp. Brown Sugar 3 Tbsp. Canola Oil, Divided 2 Tbsp. Garlic, Chopped 1 tsp. Cumin 1 tsp. Dried Oregano Vegetable Blend: 2 Orange/Yellow Peppers, Julienne
1. Thaw chicken in bag under refrigeration until fully thawed. Drain and reserve approximately 2½ cups of natural juices. Do not discard juices. 2. Prepare Mojo Sauce: In a stockpot, heat 1 Tbsp. oil over medium heat. Sauté garlic until fragrant. 3. Add reserved chicken juices, orange juice, lime juice, brown sugar, cumin, and oregano. 4. Bring to a boil and simmer for 5 minutes, stirring it to fully incorporate flavors. 5. Take chicken from the bag and place into a full size two inch pan. Pour entirety of Mojo Sauce over the chicken and bake in 350°F oven with lid until chicken reaches 165°F. Gently shred chicken with tongs for service. 6. Cook the Rice and Roast the Vegetables: Pan Cilantro Lime Rice, follow cooking instructions. Hot hold for service above 135°F. 7. Toss peppers and onions with remaining 2 Tbsp oil. 8. Roast or sauté until tender and slightly caramelized. Hold for service above 135°F. 9. Prepare Avocado Creama: Combine all ingredients in a blender and blend until smooth. If mixture is too thick, thin with cool water. If it is too thin, add more avocado or sour cream. Refrigerate immediately and store at or below 41°F. 10. Bowl Assembly (One cup): • Mojo Chicken • Cilantro Lime Rice • Roasted Peppers and Onions • Black Beans • Cilantro • Avocado • Avocado Crema
2 Red Peppers, Julienne 2 White Onions, Julienne Avocado Crema: 1 Avocado, Ripe ½ Bunch Cilantro, chopped 1 Clove Garlic
2 Tbsp. Lime Juice 1 Cup Sour Cream
8
5# Bag Comida Vida Chicken Shreds 5# Bag Comida Vida Cilantro Lime Rice #10 Can Black Beans, drained and rinsed
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