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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 100 |
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Served on the 5th Friday of November at The River Pantry for 300 folks. Below quanity X 3! Later served, December 9th at the 3rd monthly Community SUNDAY SUPPER at Warner Park Community Recreation Center WPCRC. Adapted from the original receipe #249709 by Seasoned Cook of NC. Ingredients:
17 lbs cooked chicken |
2 (105 ounce) cans tomatoes, diced |
1.5 (105 ounce) cans tomato sauce |
17 medium onions, chopped |
1.5 (105 ounce) cans celery, chopped |
9 cups white rice, uncooked |
3 tablespoons salt |
2 tablespoons black pepper |
4 gallons turkey stock or 4 gallons water |
2 (105 ounce) cans black-eyed peas, drained |
Directions:
1. Cook chicken, brown, drain and shred.
2. Place chicken in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
3. Bring to a boil and let simmer about 25 minutes until rice is done.
4. Add drained black eye peas and cook 15 more minutes.
5. Serve with your favorite cornbread. Warmed leftovers are delicious!
6. 105 ounce cans=#10 can; 16 cups=1 gallon: 16 ounces=1 pound.
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