Cecily Walters 0000-00-00 00:00:00
Why did the chicken cross the globe? We’ll never know, but school menus are benefitting from the results! Are you adding a little international flair to your chicken offerings? BURGERS. BARBECUE. CASSEROLES. SANDWICHES. There’s no question that the traditional foods that have been stamped as “American” fare are favorites among children and adults alike. But in our increasingly global society, growing numbers of Americans embrace ethnic cuisines, as well. Whether we experiment with Italian seasonings at home, order takeout from a local Asian restaurant or enjoy a regular taco fix at a Mexican eatery, as a population, we are incorporating an ever-widening variety of tastes (and smells) into our diets. The numbers back up this observation. Mintel International, a consumer research organization specializing in food/beverage trends, notes that ethnic food preparation and consumption has been on the rise for several years, and it is expected to continue its pattern of steady growth. Mintel predicts a 5-6% annual increase in ethnic food, as a category, during 2012-16. And according to a consumer survey Mintel conducted in Fall 2011, 93% of American consumers either have prepared ethnic food at home or eaten it in a restaurant within the past month. Mintel’s research identifies the most popular ethnic food segments: Mexican/ Hispanic, Asian and “other”—especially Mediterranean and Middle Eastern cuisines. The National Restaurant Association’s What’s Hot in 2012 survey, which received responses from nearly 1,800 chefs, found that among ethnic cuisines and flavors, Peruvian, regional ethnic, Cuban and Southeast Asian cuisines are tops. (Given this kind of popularity, it’s easy to believe a finding from online market researchers Reportsn- Reports that spicy chili and pepper sauces beat out all alternatives in sauces, dressings and condiments sales in 2011.) A Fair Fowl But let’s set the topic of ethnic foods aside for the time being and offer a few “clucks” about the popularity of chicken. Americans like chicken; every year, we eat more chicken (81 pounds) than beef (54 pounds) or pork (46 pounds), according to estimates from the U.S. Department of Agriculture. Indeed, chicken consumption per capita has increased nearly every year since the mid-1960s, while red meat consumption has declined steadily. We eat chicken away from home an average of once a week, finds the National Chicken Council; in fact, when foodservice is combined with grocery/retail purchases of chicken, we’re eating it 5.7 times over a two-week period. It’s probably because chicken is versatile. Plus, it’s not too costly. Also, it’s a nutritious animal protein that features relatively low amounts of fat (mostly unsaturated) and sodium. A cooked, skinless, boneless chicken breast has just one gram of saturated fat and less than 4 grams of total fat, and just 74 milligrams of sodium, while offering 31 grams of protein. And, reports the National Chicken Council, chicken is a common ingredient among international cuisines, readily absorbing the flavors of seasonings and spices. (Consider such longstanding favorites as Chicken Cacciatore, Chicken Paprikash and Jamaican Jerk Chicken.) So, what happens when we mix a growing love for new international tastes and flavors with consumers’ ongoing dedication to chicken in all its versatility? You have a winning combination that is highly desirable not only among adults, but the K-12 crowd, as well! Indeed, the popularity of ethnic chicken menu items among students is well reflected in the responses received from school nutrition operators and company representatives alike who were interviewed for this article. Choosy Students Choose Ethnic Chicken How is chicken finding its way into ethnic dishes on school menus? Let’s take a look at some of the items flying off of cafeteria serving lines. Boston-area students have quite an assortment of ethnic chicken dishes to choose from, reports Michael Peck, food and nutrition services director for Boston Public Schools. Available options include Chicken Fajitas, Chicken With Red Beans and Rice (Arroz con Pollo), Sweet and Sour Chicken, Teriyaki Chicken and Chicken Stir-fry. While Sweet and Sour Chicken and Teriyaki Chicken were added to the menu just within the past two years, “We have been menuing Chicken Fajitas, Chicken With Red Beans and Rice and Chicken Stir-fry for years,” he details. And it’s not only students from certain ethnic demographics who request these items, Peck asserts. Sure, Boston is home to large Hispanic and Asian populations who enjoy and request these entrées, but “Our other students also enjoy them. We are always looking for new and exciting ethnic chicken entrées for the students,” he notes, citing the ongoing introduction of a Chicken Tandoori at selected middle and high schools. Menus at St. Paul (Minn.) Public Schools certainly have been influenced by the number of ethnic cultures represented in the district. Among an impressive variety of ethnic dishes offered by the Nutrition Services department, Chicken Suqaar is a veritable hit among students, says Dianne Wortz, project manager. “The recipe for Chicken Suqaar was created in 2005, by representatives of our area’s Somali population, including an employee from our district’s Office of Family Engagement and several community members. Members of our staff worked with them to develop an authentic recipe that met our requirements for cost, nutrition and production,” Wortz describes, adding, “We recently served this dish at a Somali Parent Advisory Council (PAC) meeting, and it got rave reviews from the families in attendance.” [Editors’ Note: For more details on the process St. Paul used to add Chicken Suqaar to its regular menu, see Ideas at Work, “The Hit Parade,” December 2010.] Also popular among St. Paul students is Thai Sweet and Sour Chicken. Wortz explains that the recipe was originally created by a local Thai restaurant owner. The dish is served regularly on the made-to-order rice bowl line at the district’s high schools and also appears periodically on the elementary menu. Wortz and her colleagues continue to seek out additional ethnic recipes from the community. In particular, she cites, “We are in the process of organizing presentations that we will give to each of our PACs next year. We are hoping that this creates a forum for ethnic recipe ideas from parents. Our newest PAC group is made up of [parents from] a growing community of Karen refugees from Burma and Thailand, and we are excited to learn more about their culture and cuisine.” Far Beyond Chicken Kiev Moving west, Jason Morse, CEC, executive chef for Douglas County (Colo.) School District, offers Southern- and Italian-style chicken dishes, which have been on the menu for about six months. “We’re trying to introduce our students to some more variety and break their habits of eating the same thing every day,” Morse explains. The popularity of the new dishes has been hit and miss, depending on the location of each school and its demographics, he concedes. Going forward, they may begin to add Asian and Cajun menu items, which Morse believes will be “more readily acceptable.” Down in Texas, Dora Rivas, SNS, executive director, food and child nutrition services for the Dallas Independent School District, reveals that students at the high school level tend to gravitate toward spicy foods and can choose from such items as Buffalo Chicken Tenders and a Buffalo Chicken Sandwich. Dallas students also enjoy flavors from other parts of the globe via the operation’s Orange Chicken offering, as well as Chicken Fajitas served on whole-grain flatbread. And if it’s a bit of U.S. regional ethnic flair that they’re seeking, students in Rivas’ district can select among Fried Chicken, Barbecue Roast Chicken or Southwest Chicken Salad. And what chicken-based ethnic options do students in the Pacific Northwest embrace? Chris Neal, SNS, school nutrition director for Highline Public Schools, Burien, Wash., says that dishes such as Hawaiian Luau Chicken (served with Coconut Vegetable Rice and Cucumber Sticks) and Louisiana Gumbo (featured on page 47 and served over rice with cornbread) have been fairly popular with students, particularly at the elementary level where they have less competition than amid the wide variety of offerings at the high schools. The Highline district, which is home to students from more than 130 countries, introduced these and other ethnicthemed menu items as the beneficiary of a U.S. Centers for Disease Control and Prevention grant; the school nutrition team used the financial support to join with its counterparts at nearby Seattle Public Schools to jointly hire a nutritionist to work with both districts to develop and test a variety of ethnic recipes and to provide ancillary resources for students. Recently, as part of Highline’s Ethnic Foods Project, Neal and her staff featured a different global cuisine on the lunch menu each month. The Project’s goals were two-fold: to introduce students to nutritious foods from around the world and to promote cultural awareness among students. The school nutrition team collaborated with teachers to offer supplemental ideas for classroom activities, suggested reading lists and online resources. Though the Project officially has ended, says Neal, her operation continues to offer one ethnic menu item per month. Going forward, Neal would like to see Highline offer a wider rotation of interna- tional items, noting that the most convenient time to experiment with adding new dishes is when a dietetic intern is part of the team. In recent months, the operation has tested recipes for Chicken Shawarma and an Indian chicken dish. [Editors’ Note: To learn more about Highline’s efforts to menu global cuisines, visit www.traytalk.org/ethnic-foods-spicing-up-school-menus.] The (Ethnic) Bird’s the Word With this brief sampling of how some of your school nutrition peers are maximizing the popularity, nutritional value and cost-efficiencies of chicken by adding a bit of ethnic panache, are you ready to look at your own menu and see where chicken and culture might collide? Can you amp up the spiciness of the sauces you use on traditional chicken items to provide an extra kick or make some ethnic-themed modifi- cations and tweaks to items you might already use, such as tortillas and vegetables? For more inspiration, check out the recipes that accompany this article. With a bit of effort and creativity, soon you just might find yourself taking your students on a pole-to-pole poultry adventure! Cecily Walters is assistant editor of School Nutrition. Kitchen Wisdom says . . . Try This! SWEET THAI CHILI CHICKEN YIELD: 80 servings* SAUCE INGREDIENTS Thai chili sauce mix*—14.1 ozs. Water, hot (180°-190°F)—1/2 gal. CHICKEN INGREDIENTS Chicken bites, breaded, frozen—10 lbs. Vegetable oil—1⁄2 cup Onions, raw—3 3⁄4 lbs. Peppers, red, sweet, raw—3 3⁄4 lbs. Pineapple, canned, in juice—1 1⁄4 #10 cans Salt—1 Tbsp. Onions, green—3 1⁄2 cups Rice, brown—5 lbs. (optional) DIRECTIONS 1. Chop the onions, peppers and green onions. Drain the pineapple. Drain the chicken if needed. 2. To prepare the Thai sauce: Pour the hot water into a mixing container. Pour the sauce mix into the water while vigorously stirring with a wire whisk. Continue stirring until the mix is dissolved and the sauce is smooth. Set aside. 3. To prepare the chicken: Prepare the chicken according to the package directions. Add the salt and cook until heated through. Set aside. 4. Lightly sauté the onions and red peppers in the vegetable oil for 3 minutes, then add in the pineapple. 5. Fold the onions, peppers and pineapple into the Thai sauce, blending well until all ingredients are coated. 6. In a large mixing bowl, add the sauce to the cooked chicken. 7. For each serving: Portion 1⁄2 cup of chicken with sauce with a #8 scoop. Sprinkle 1⁄2 Tbsp. of green onion on top for a garnish. Serve over cooked brown rice, if desired. Photo & recipe: Precision Foods, Inc., www.precisionfoods.com/foodservice *Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis. Foothill Farms™ Asian Passport™ Sweet Thai Chili Sauce Mix #V442 may be used for this recipe. KITCHEN WISDOM SAYS . . . • The sauce gives this recipe a mild spicy flavor and great color that kids will love. • To create a thicker sauce, reduce the water to 32 ozs. • Grilled, white, diced chicken can be used in place of the breaded chicken bites. To become a member of SN’s Kitchen Wisdom Panel, send an e-mail inquiry to email@example.com. GUATEMALAN CHICKEN AND MUSHROOMS IN TOMATILLO SAUCE YIELD: 24 servings* SAUCE INGREDIENTS Vegetable oil—as needed Onions—1 1⁄2 lbs. Onions, green—3 cups Peppers, red, sweet—1 1⁄2 lbs. Peppers, jalapeño—1 1⁄3 cups Tomatillos—4 lbs. Cumin, ground—3 Tbsps. French bread—3 cups Chicken stock—3 qts. CHICKEN INGREDIENTS Vegetable oil—as needed Chicken breast halves—24 Mushrooms, fresh, white or Crimini—4 1⁄2 lbs. Lime juice, fresh—3⁄4 cup Tortillas, corn—6 Cilantro, fresh—6 cups Lime slices—optional garnish Cilantro sprigs—optional garnish DIRECTIONS 1. To prepare the sauce: Coarsely chop the onions. Thinly slice the green onions. Cut the red peppers into 1-in. squares. Finely chop the jalapeño peppers. Quarter the tomatillos. Dice the bread. 2. Heat the oil in a large, heavy pan. Sauté the onions, green onions, red peppers and jalapeño peppers for about 3 minutes. 3. Push the other vegetables to the side and add the tomatillos. Sauté lightly for about 3 minutes. 4. Stir in the cumin, French bread and chicken stock to the vegetable mixture. Heat to boiling. 5. Remove the sauce from the heat and reserve. 6. To prepare the chicken: Bone, skin and lightly pound the chicken. Halve the mushrooms. Cut the tortillas into 1-in. squares. Chop the cilantro. Heat the oil in a small frypan. 7. For each serving: Sauté one chicken breast half over medium heat, turning once, until the chicken is done and the juices run clear, about 8 minutes. Add more oil to the pan, if needed, and sauté 3 ozs. of mushrooms until browned but still crisp. Add 1 cup of sauce to the pan and reheat. Stir in 1⁄2 Tbsp. of lime juice, a few tortilla squares and 1⁄4 cup of cilantro. Spoon over the chicken. Serve with lime slices and cilantro sprigs if desired. Photo & recipe: Mushroom Council, http://mushroominfo.com *Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. KITCHEN WISDOM SAYS . . . • Using a chicken stock with sodium provides an adequate amount of salt for seasoning. • Canned mushrooms can be used in place of fresh mushrooms to reduce costs. • After the sauce is ready, it and the other ingredients can be combined in a stir-fry, rather than served over the chicken. • Removing the French bread from the recipe should help ensure that more chicken stock does not need to be added. • Removing the French bread and adding cornstarch helped to bind the sauce. • Grilled, white, diced chicken can be used in place of the chicken breast halves. • To view two full modifications of this recipe developed by Kitchen Wisdom Panel members, visit www.schoolnutrition.org/snmagazine bonuscontent LOUISIANA GUMBO YIELD: 100 servings (elementary); 65 servings (secondary) INGREDIENTS Chicken, diced, frozen, thawed—12 1⁄2 lbs. Margarine—6 Tbsps. Onions—1 1⁄2 lbs. Peppers, green—1 1⁄4 lbs. Celery—1 1⁄4 lbs. Garlic powder—5 Tbsps. Chicken base—3⁄4 cup Sugar—4 Tbsps. Salt—7 tsps. Thyme leaves, crushed— 4 tsps. Okra, frozen—3 lbs. Pepper, black, ground— 4 Tbsps. Tomatoes, diced—3 #10 cans Water—1.9 gals. Flour—2 cups Rice, brown—0.875 gals. DIRECTIONS 1. Dice the onions, green pepper and celery. Meanwhile, cook the rice separately and set aside. 2. In the bottom of a kettle, sauté the celery, onion and green pepper in the margarine until tender and fragrant. 3. Add the flour to the kettle and stir well. 4. Add the cans of tomatoes, including the juice, to the mixture. 5. Add the garlic powder, sugar, salt, thyme leaves, pepper, chicken base and water and stir thoroughly. Simmer until hot (10 minutes). 6. Add the chicken and simmer to temp at 160°F for 10 minutes. Total yield should be approximately 5 gals. 7. To assemble: Pour 1.6 gals. of the chicken mixture into each of three steamtable pans. Add 4 1⁄2 cups of rice and 1 lb. of frozen okra to each pan and stir until evenly distributed. The mixture should look colorful, chunky and somewhat thick, like a stew (not watery and not too thick). Keep warm on the line. 8. Use two #8 scoops for a 1-cup serving of gumbo for elementary school students. Use three #8 scoops for a 1.5-cup serving of gumbo for secondary school students. Photo & recipe: Highline (Wash.) Public Schools, www.highlineschools.org *Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis. This recipe could be served with a side of cornbread. CHICKEN SALAD WITH SOY GINGER DRESSING YIELD: 24 servings* DRESSING INGREDIENTS Chicken stock—3 cups Soy sauce, gluten-free—2 1⁄4 cups Sugar—3⁄4 cup Rice vinegar—6 Tbsps. Ginger—3 Tbsps. CHICKEN INGREDIENTS Chicken breasts—8 lbs. Cabbage—48 cups Carrots—3 cups Scallions—3 cups Peanuts—1 1⁄2 cups DIRECTIONS 1. Grate the ginger. Remove the skin and bone from the chicken. Cut the cabbage into 1-in. strips. Julienne the carrots and scallions. Chop the peanuts. 2. To prepare the dressing: In a saucepan, bring the chicken stock, soy sauce, sugar, vinegar and ginger to a simmer. Remove from heat. Let sit 5 minutes; strain and cool. 3. To prepare the chicken: Reserve one half-cup of the dressing. Marinate the chicken in the remainder (3 cups) for about 20 minutes. Drain the dressing from the chicken and discard. Pat the chicken dry on paper towels. Refrigerate, covered until service, then grill until cooked through. 4. For each serving: Arrange 2 cups of cabbage on a plate. Layer 4 ozs. of grilled chicken, carved into 1-in. thick slices, over the cabbage and add 2 Tbsps. of carrots and 2 Tbsps. of scallions on top. Drizzle the chicken with 2 Tbsps. of the reserved dressing and garnish with 1 Tbsp. of peanuts. Photo & recipe: Kikkoman, www.kikkoman.com *Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. CRISPY CHICKEN PASTA PARMA GO BOWL YIELD: 50 servings* CHICKEN AND PASTA INGREDIENTS Wings, chicken, whole muscle, breaded, boneless—15.6 lbs. (250 ozs.) Orzo pasta—12 1⁄2 lbs. Parmesan cheese—12 1⁄2 ozs. ROASTED VEGETABLES INGREDIENTS Yellow squash, fresh—26 1⁄2 ozs. Zucchini squash, fresh—26 1⁄2 ozs. Onions, white—2 lbs. Peppers, bell, green—21 ozs. Peppers, bell, red—21 ozs. MARINARA SAUCE INGREDIENTS Roasted garden vegetables (above)—3 lbs. Marinara sauce, light, chunky—8 lbs. Tomatoes—1 lb. Spinach, fresh—1⁄2 lb. Garlic, fresh—1 1⁄2 ozs. Pepper, ground—1⁄2 oz. BRUSCHETTA INGREDIENTS Tomato—3 lbs. Onions, white—20 1⁄2 ozs. Balsamic vinegar—3 ozs. Pepper, ground—3 Tbsps. Basil, fresh—1 1⁄4 ozs. Garlic, fresh—1 1⁄4 ozs. DIRECTIONS 1. To prepare the chicken and pasta: Finely shred the cheese and set aside until dish assembly. Place the breaded boneless chicken wings on wire racks on sheet pans lined with baking paper, then place into a preheated 350ºF convection oven or a 375ºF standard oven. Heat the wings to a minimum internal temperature of 145ºF (approximately 14-16 minutes). Set aside. 2. Cook the pasta according to the package directions. Once cooked, transfer to a storage container, cover and hold warm until you are ready to assemble the dish. 3. To prepare the roasted garden vegetables: Dice the yellow squash, zucchini squash, onions, green pepper and red pepper into 1⁄4-in. pieces. Combine all the diced vegetables in a stainless steel bowl and mix together well. Arrange the mixed vegetables onto sheet pans in single layers. 4. Place the sheet pans into a preheated 350ºF convection oven or a 375ºF standard oven and roast the vegetables until tender, approximately 10-12 minutes. Remove from the heat. 5. Once the vegetables have cooled, transfer them to an appropriate container, cover and hold under refrigeration until ready to use. 6. To prepare the marinara sauce: Dice the tomatoes into 1⁄4-in. pieces. Chop the spinach. Mince the garlic. Combine the roasted vegetables with the tomatoes, spinach, garlic and black pepper in a non-reactive sauce pan. Cook the mixture over medium heat, stirring occasionally until it reaches a minimum internal temperature of 145ºF, approximately 12-15 minutes. Once cooked, remove the sauce from the heat and transfer it to a storage container and cover. Hold until ready to use. 7. To prepare the tomato bruschetta: Dice the tomatoes and onion into 1⁄4-in. pieces. Chop the basil. Mince the garlic. 8. Combine the tomato, onion, balsamic vinegar, black pepper, basil and garlic in a non-reactive bowl and mix well. Transfer to an appropriate container, cover and hold under refrigeration until ready to use. 9. To assemble one chicken and pasta bowl, arrange 4 ozs. of the warm pasta in the bottom of a bowl. Top the pasta with 4 ozs. of the roasted vegetable marinara sauce, then top with 5 ozs. of chicken wings. Top the wings with 1 1⁄2 ozs. of the tomato bruschetta, and then top the entire dish with 1⁄4-oz. of shredded cheese. Photo & recipe: Tyson Foodservice, www.tysonfood service.com *Note: If this recipe passes the test with a small group of students, conduct a nutrient analysis. Adjust the quantities of ingredients for each assembled serving to make more appropriate for school menus. REGGAE SALAD WITH WHOLE GRAIN PENNE YIELD: 100 servings PER SERVING: 343 cal., 22 g pro., 47 g carb., 8 g fiber, 9 g fat, 2 g sat. fat, 49 mg chol., 346 mg sod. INGREDIENTS Onions, fresh—1 qt., 1 cup Scallions, fresh—1 cup Salt—2 Tbsps. Sugar—3 Tbsps. Thyme leaves, fresh—3 cups Allspice, ground—2 Tbsps. Cinnamon, ground—1 Tbsp. Nutmeg, ground—1 Tbsp. Vegetable oil—1⁄3 cup Apple cider vinegar—1⁄3 cup Soy sauce, reduced-sodium—1 cup Hot sauce, habanero—1⁄3 cup Chicken thighs—18 lbs., 12 ozs. Pasta, rotini, whole-grain—12 lbs., 8 ozs. Lettuce, romaine—12 lbs., 3 ozs. Pepper, bell, red, fresh—5 lbs., 3.2 ozs. DIRECTIONS 1. Remove the bones and skin from the chicken thighs, then slice the chicken. Chop the onions. Slice the scallions. Clean and chop the lettuce. Dice the peppers. 2. Place the onions, scallions, salt, sugar, thyme, allspice, cinnamon and nutmeg in a food processor. Process until the onions are puréed. 3. Add the vegetable oil, vinegar, soy sauce and hot sauce and mix well to create a marinade. 4. Add the chicken to the marinade in a large waterproof container and cover. Store the chicken in a cooler overnight. 5. Cook the pasta for 1 minute less than the time indicated on the package (for cold pasta salads). If boiling: Bring water to a boil. Do not add oil to the water. If steaming: Place 2 lbs. of dry pasta in shallow perforated steamtable pans. Cover with water. Steam for 8 minutes or until the pasta texture is just al dente. Place the pasta flat on sheet trays or steamtable pans, spray lightly with olive oil and cool in a blast chiller. Or, cool the pasta down in a walk-in cooler with the pasta stored in sealed plastic bags or a sealed plastic container. Refrigerate overnight. 6. Cover and refrigerate the peppers until needed. 7. When ready for service, place the marinated chicken on sheet pans and cook at 350ºF for 25 minutes or until an internal temperature of 165ºF is reached. 8. For each serving: Top 1 cup of lettuce with 1 cup of pasta. Add one chicken thigh. Add 1⁄8 cup (or 0.93 ozs.) of red peppers. Each serving equals approximately 2 1⁄2 cups of salad (or 7.02 ozs. or 198.9 g). Photo, recipe & recipe analysis: Barilla Foodservice, www.barillafoodservicerecipes.com MEXICAN CHICKEN POTATO SOUP YIELD: 4 servings* PER SERVING: 240 cal., 23 g pro., 26 g carb., 3 g fiber, 6 g fat, 49 mg chol., 781 mg sod. INGREDIENTS Chiles, green—4 or 1 4-oz. can Olive oil—2 tsps. Onions, green—1⁄2 cup Garlic, bottled—1 tsp. Cumin, ground—3⁄4 tsp. Cumin seed—3⁄4 tsp. Chicken broth, reduced-sodium—4 cups Corn, fresh or frozen—1 cup Potatoes, red—2 cups Chicken, cooked, leftover or from a rotisserie chicken—1 1⁄2 cups Salt—1⁄4 tsp. Pepper—1⁄8 tsp. Tortilla strips, corn, baked—optional Avocado—optional Cheese, Monterey Jack—optional Cilantro—optional DIRECTIONS 1. Dice the chiles. Slice the onions. Cut the potatoes into cubes. 2. Preheat the oven to 450ºF. 3. Place the chiles on a foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers in the foil to steam. Let stand 15 minutes. Remove the skin and seeds from the peppers and chop. Set aside. 4. Heat the oil in a Dutch oven over medium heat. Add the onions, garlic, ground cumin and cumin seed. Sauté 5 minutes. 5. Add the chicken broth, reserved peppers, corn, potatoes, chicken, salt and pepper. 6. Bring to a boil. Cover, reduce heat and simmer 20 minutes. 7. Portion into 2-cup servings. Serve with corn tortilla strips, diced avocado, shredded cheese and/or chopped cilantro, if desired. Photo, recipe & recipe analysis: U.S. Potato Board, www. uspotatoes.com *Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation. BONUS WEB CONTENT Online, you will find operator observations about the appeal of ethnic chicken among K-12 students, as well as some of the ways that food companies work to appeal to children’s desire for ethnic items by developing products that meet the demand for something just a little different. Also, take a look at an additional ethnic chicken recipe you might consider incorporating into your own operation. Visit www.schoolnutrition.org/snmagazinebonuscontent to access this web-exclusive material. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
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