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 cup

From Fat17%
From Saturated Fat1%
From Sugar15%


Ingredient 6 servings 50 servings
Pigeon Peas Dry (Gandules) unsoaked, and uncooked1.5 cup/9.6 oz13 cups/5 LBS
Vegetable Oil, canola3 TBSP1.5 cup
Fresh Onions diced1 cup2 QT + 1/2 cup
Bell Peppers Red diced into 3/4" pieces2 cups4QTS +3/4 cup
Bell Peppers green diced 3/4 inch pieces1 cup2 QTS + 1/2 cup
Chicken breast boneless skinless cut into small pieces about .7 oz each9 oz4 LB +12 oz
Spaghetti sauce 3 cups6QTS +1.25 cup
Low Sodium chicken broth 3 cups6QTS +1.25 cup
Raisins seedless3/4 cup6 1/4 cup
Ground Cumin1 tsp2 TBSP + 2.5 tsp
Ground Coriander seed1/2 tsp4 1/4 tsp
Ground tumeric1/4 tsp2 1/4 tsp
Garlic Powder1 tsp8 tsp
Raw Whole Grain Brown Rice (best brand for this recipe is Uncle Ben's whole grain)2 cups4QT+1 cup/6.9LB
Red Bell pepper slices for garnish1 whole8 whole peppers

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

2.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.

  1. After peas have soaked drain and place in pot with water 3-4 inches above and bring to a boil. Boil at medium to medium low heat for 1.5 hours or until tender.

  2. 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.)

  3. Place half of the oil in large pot (or two 24 QT braising pans).

  4. Sautee diced onions until brown, carmelized and transluscent.

  5. Add all diced peppers and saute 7-10 minutes till browned but still a little crunch.

  6. 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.)

  7. Add remaining oil to pan and add the chicken pieces. Brown over high heat until about half cooked.

  8. Add back the vegetables to the pan and all of the remaining ingredients except for the rice and the garnish.

  9. Bring to a boil.

  10. Add the rice all at once to the pan, stir, to evenly distribute the rice.

  11. Cover and bring to a boil.

  12. Reduce heat and simmer. Simmer 40 minutes for the 6 servings and simmer 1 hour for the 50 portions.

  13. 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.

  14. Yield 1.5 cups serving size (or 3 # 8 scoops)