The flavors of chorizo sausage, chicken, bell peppers and cilantro combine with Campbell's® Reserve ®Tequila Spiked Fiesta Chicken Soup in this Baja-inspired dish. Served with wehani rice to compliment your menu options.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|boneless, skinless chicken breast||1 lb.|
|all-purpose flour||0 1/2 cups|
|olive oil||2 tbsp.|
|chorizo sausage||1 lb.|
|red and orange bell pepper||4 oz.||1 ea.|
|cilantro||0 1/4 cups|
|cooked wehani rice||103 oz.||15 cups|
|cilantro||1 oz.||15 ea.|
|1. Rinse chicken well and pat dry. Slice into 1/4-inch thick slices.
2. Place in half hotel pan and sprinkle flour evenly over top of chicken slices. Toss to coat completely.
|3. Heat oil in large, wide skillet over medium-high heat; add chicken pieces and sauté several minutes or until lightly browned, about 8 minutes.|
|4. Add sausage and continue to cook until heated through, stirring often, about 5 minutes.
5. Stir in shrimp and peppers and continue to sauté until shrimp are just pink, about 5 minutes.
|6. Pour in soup and bring to a simmer; cook 5 minutes, stirring occasionally.
7. Stir in cilantro and hold. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
|8. For Each Serving: Ladle 10 oz. warm mixture over top of 1 cup cooked, hot rice to serve. Garnish with a sprig of cilantro to serve.|