BBQ Chicken Bowl (50 servings)

7 pounds long grain brown rice, dry, parboiled

water to cook rice with
68 ounce frozen, fully-cooked, BBQ glazed chicken drumsticks

 73 ounces frozen whole kernel corn

1 quart BBQ sauce

Preheat convection oven to 350°F or conventional oven to 375°F.

Cook brown rice in a rice cooker. OR Place brown rice and water in one–12 inch by 20 inch by 4 inch steamtable pan. Cover with foil, place rice in oven. Cook for 90 minutes.

Place baking pan liner on one–12 inch by 20 inch by 2 inch baking pan. Place frozen BBQ drumsticks on top. Bake uncovered for 30 minutes. to an internal temperature of 165°F

Place frozen corn in a large pot. Cook according to package directions. May need more time if large quantity is cooked together.

Portion 1 cup rice in a 16 ounce microwave-safe bowl.

Top with ¼ cup corn.

Spoon 2 tablespoons BBQ sauce on top of corn and rice.

Place one drumstick on top of corn. Cover with lid.

50 servings in16 ounce bowl of one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.