Yield: 5 gallons 6 to 7 jalapeños, seeded, deveined and chopped 11/4 lbs. ginger root, peeled and chopped 11/2 bunches cilantro 2 lemons, juiced 1 pinch sugar 2 lbs. butter 4 onions, minced 1 bay leaf 1/2 cup curry powder 2 Tbsps. cayenne pepper 2 Tbsps. turmeric 1 pinch saffron 4 cloves garlic, minced 5 red bell peppers, small dice 5 green bell peppers, small dice 2 eggplants, diced 2 gal. chicken stock 12 cups long grain white rice (washed twice in water) 2 lbs. chicken, diced 2 gal. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.