9 lbs. (5 cans) boned chicken
3 1/2 lbs. rice
3 tbsp. salt
24 oz. Florida frozen concentrated orange juice
24 oz. (3 c.) water
2 c. brown sugar
2 c. peanut granules
4 tbsp. cornstarch

Simmer chicken in 1/2 (6 oz.) can orange juice concentrate plus 1/2 can water. Cook rice and salt until rice is tender; drain. Mix cooked rice and boned chicken in deep pan; fold in peanut granules. Mix together 18 ounces orange juice concentrate and 1 1/2 cans water; add brown sugar and cornstarch. Cook until slightly thickened. Serve above mixture over chicken and rice. Garnish with orange slices and parsley, if desired. 50 (2 oz.) servings.