Guiso de pollo con bollos

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

1. Bring 4 qt. of water to a boil. Reduce to a simmer. Gradually add contents of chicken gravy package into water, whisking until smooth. Add garlic and herb seasoning. Season to taste with salt and pepper. Whisk until blended.

2. Place the potatoes in a stainless-steel mixing bowl. Drizzle 2 Tbsp. of olive oil over the top of the potatoes. Season to taste with salt and pepper. Mix thoroughly. Spread onto a parchment-lined sheet pan in a single layer.

3. Place canola oil in a heated rondeau. Add carrots, onions and celery. Season to taste with salt and pepper. Sauté until the onions are translucent. Add the gravy, chicken, mushrooms and corn. Bring to a boil. Stir frequently. Simmer 10 minutes, or until the vegetables are tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

4. Spread containers out on parchment-lined sheet pans. Scoop 20-oz. portions into the containers. Cover loosely with film wrap. Immediately place the tray on a rack and refrigerate. CCP: El producto debe enfriarse de 135 °F a 70 °F en un plazo de 2 horas, y de 70 °F a 41 °F o menos en un plazo adicional de 4 horas. Let cool completely. After cooling, remove the film and place 4 biscuits on top of the stew. Sprinkle paprika on top of the biscuits before covering and storing in the refrigerator until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior. Store in a single layer.

To Reheat:

Microondas: Remove lid. Cook on regular cycle 8-10 minutes, or until warmed through.

Horno: Remove lid. Place container on a metal sheet pan. Bake in in a heated 300°F oven for 30 minutes, or until warmed through. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165 °F en un plazo de 2 horas.