Rice Chicken Special

By Madeleine D. from Norton Elementary School, Cheshire, CT.


 Rice Chicken Special is a delicious inviting comfort food.   Rice Chicken Special is a warm, complete blend of flavors so harmonizing that it is hard to distinguish its individual components.  You will occasionally sense the sweetness from the raisins, delight in the burnt sienna colors from the whole grain rice and the unique seasoning profile, and all of this while the specks of red and green bell peppers catch your eye.  The fully developed aroma and heartiness of this main dish will leave your hunger sated yet you will find yourself searching to see if a second helping can be had. 

Nutrition Facts

Serving size: 1 1/2 c

From Fat17%
From Saturated Fat1%
From Sugar15%


Ingredient 6 servings 50 servings
Pigeon Peas Dry (unsoaked and uncooked)1 1/2 cup/9.6 oz13 cups/5 LBS
Vegetable oil Canola3 TBSP1 1/2 cup
Fresh onion diced1 cup2 QT +1/2 cup
Bell pepper red diced into 3/4 " pieces2 cups4 QT+ 3/4 cup
Bell peppers green diced into 3/4" pieces1 cup2 QT+1/2 cup
Chicken breast boneless skinless9 oz4 LBS + 12 oz
Spaghetti Sauce 3 cups6 QT +1 1/4 cup
Low Sodium Chicken Broth 3 cups6 QT + 1 1/4 cup
Raisins3/4 cup6 1/2 cup
Ground Cumin1 tsp2 TBSP + 2.5 tsp
Ground Corriander Seed1/2 tsp4 1/4 tsp
Ground Tumeric1/4 tsp2 1/4 tsp
Garlic Powder1 tsp2 TBSP + 2.5 tsp
Whole Grain Brown rice (uncooked- Uncle Ben's brand works best in this recipe)2 cups4 QT + 1cup/6.9 LBS
Whole bell peppers red for garnish- sliced1 whole8 whole

  1. Wash hands for 20 seconds. Use single use paper towel to dry.

    1. Inspect peas for debris or stones, rinse peas, and soak overnight (or weekend) in plenty of water with at least 4 inches of water above peas.
    2. After peas have soaked drain and place in pot with water 3-4 inches above and bring to a boil. Boil at medium low heat for 1 hours or until tender.
    3. Continue with recipe (if finishing the recipe the next day, drain and chill peas to 70 degrees within 2 hours and to 40 degrees within 4 hours.)
    4. Place half of the oil in large pot (or two 24 QT braising pans).
    5. Sautee diced onions until brown, caramelized and translucent.
    6. Add all diced peppers and sauté 7-10 minutes till browned but still a little crunch.
    7. Remove vegetables and place in place to remain warm at 140 degrees. (Or push them to the side in the pan with the least heat while cooking the chicken.)
    8. Add remaining oil to pan and add the chicken pieces. Brown over high heat until about half cooked.
    9. Add back the vegetables to the pan and all of the remaining ingredients except for the rice and the garnish.
    10. Bring to a boil.
    11. Add the rice all at once to the pan, stir, to evenly distribute the rice.
    12. Cover and bring to a boil.
    13. Reduce heat and simmer. Simmer 40 minutes for the 6 servings and simmer 1 hour for the 50 portions.
    14. Fluff rice gently when done, to mix in the sauce. This is a very moist product; however, there should be no liquid at the bottom of the pan.
    15. Yield 1.5 cups serving size (or 3 # 8 scoops)