Barbecue Chicken w/Pierogies, ( 48 )
Source of Recipe
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Recipe Link: http://www.giorgiofoods.com/foodservice/bbq_chicken.htm
Barbecue Chicken w/Pierogies, ( 48 )
168 each Giorgio Potato & Cheddar Cheese Pierogies
(6 -2.5 pound bags), boiled 7 minutes
3/4 cup Olive oil
12 medium onions, chopped
12 medium sweet green belll peppers, chopped
9 pounds chicken tenders
2 1/4 quarts barbeque sauce
3 cups water
Heat olive oil in saucepan.
Add onion and green pepper and saut� until tender.
Add chicken and cook 12 minutes or until done.
Add boiled pierogies and barbecue sauce
(mixed with water to thin if necessary).
Place in 2-inch full size hotel pan.
Can hold on steam table for 45 minutes.
Yield: 48 servings.