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Greek Chicken Bowls

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50
Serving Size:   10 oz
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Ingredients

  • 5 kg basmati rice (~25 cups)
  • 7.5 kg whole chickens (~17 cups shredded)
  • 250 ml chicken stock
  • 30 ml oregano
  • 20 ml garlic powder
  • 20 ml salt
  • Juice of 1 lemon

*For a vegetarian option, serve bowl with falafels instead of chicken.

Salad (25 cups)

  • 3 long-english cukes, diced
  • 6 peppers, mixed colours
  • 10 tomatoes, diced
  • 300 ml olives
  • 400g feta cheese (~2 cups)
  • 2- 540 ml cans chickpeas, drained

Dressing:

  • 200 ml olive oil
  • 100 ml red wine vinegar
  • 2 cloves garlic, minced
  • 15 ml dijon mustard
  • 15 ml honey
  • 15 ml oregano
  • 30 ml red onion, diced

Tzatziki Sauce:

  • 1.75 kg  yogurt (~7.5 cups)
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • 15 ml salt
  • 30 ml oregano
  • 15 ml garlic powder

 

 

Method

Step 1

Combine chicken, stock, oregano, garlic powder, lemon and salt in an Instant pressure cooker and cook at 7 mins/lb. Allow natural release*. Pull off bone and shred/dice into bite-sized pieces.

(Can also roast chicken in the oven or use chicken breasts/thighs)

Step 2

Cook rice according to instructions on bag (typically 1.5 cups water to 1 cup raw rice).

Step 3

Prepare the salad. Chop all veggies in small dice and mix with olives, chickpeas and feta. Prepare the dressing by mixing ingredients together in a jar or small bowl. Blend together with an immersion blender. Pour on salad.

Step 4

Mix all tzatziki ingredients together and let it sit for at least 30 minutes.

Step 5

Assemble each bowl by adding 250 ml cooked rice, topped with ~90 ml chicken,  125 ml salad and 30 ml tzatziki.

For a vegetarian option, serve bowl with falafels instead of chicken.

*a natural release means to let pressure inside Instant Pot to come down on its own, without pressing a button. This can take  10-30 mins

HACCP

Cook chicken until internal temperature reaches 82˚C for whole chicken or 74° C for chicken pieces for a minimum of 15 secs.

Cooling: cool from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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