Soupy rice mixture with chicken and potatoes, Puerto Rican style
USDA source ingredient 5361FNDDS 2021–2023
Chicken, broiler, rotisserie, BBQ, thigh, meat and skin in USDA source formulations
USDA source ingredient 5361, “Chicken, broiler, rotisserie, BBQ, thigh, meat and skin,” appears in 4 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.
It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Chicken leg, drumstick and thigh, rotisserie, skin eaten; Soupy rice mixture with chicken and potatoes, Puerto Rican style; Chicken thigh, baked or broiled, skin eaten, from pre-cooked; Chicken thigh, rotisserie, skin eaten. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.
What the code means
One exact source label across 4 complete records.
Every occurrence collected here uses ingredient code 5361 and the source description “Chicken, broiler, rotisserie, BBQ, thigh, meat and skin.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.
The strongest concentrations of linked records are currently Chicken, whole pieces (3), Soups, broth-based (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.
Why this page qualifies: 4 distinct USDA survey-food records meet the four-record evidence threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 5361 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.
USDA survey-food categories
- Chicken, whole pieces3 records
Chicken leg, drumstick and thigh, rotisserie, skin eaten; Chicken thigh, baked or broiled, skin eaten, from pre-cooked; Chicken thigh, rotisserie, skin eaten
- Soups, broth-based1 record
Soupy rice mixture with chicken and potatoes, Puerto Rican style
Compare complete food records
Nutrient span across the linked foods
Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 5361, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 112 kcal | 222 kcal | 226 kcal | 4 |
| Proteinper 100 g of the complete food | 6.3 g | 22.5 g | 23.8 g | 4 |
| Carbohydrateper 100 g of the complete food | 0.1 g | 0.1 g | 12.1 g | 4 |
| Total fatper 100 g of the complete food | 4.3 g | 14.4 g | 15.1 g | 4 |
| Dietary fiberper 100 g of the complete food | 0 g | 0 g | 0.9 g | 4 |
| Sodiumper 100 g of the complete food | 290 mg | 335 mg | 358 mg | 4 |
The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.
Sole-source references
2 linked records use only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
Complete linked catalog
All 4 food records that list code 5361
This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, the full nutrient panel, formulation details, and its exact FDC citation.
4 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Chicken leg, drumstick and thigh, rotisserie, skin eaten | Chicken, whole pieces | 2 input rows | 60 g | 60% | 218 kcal | 23.8 g | 358 mg | FDC 2705986 ↗ |
| Chicken thigh, baked or broiled, skin eaten, from pre-cooked | Chicken, whole pieces | Sole source | 100 g | 100% | 226 kcal | 22.5 g | 335 mg | FDC 2706031 ↗ |
| Chicken thigh, rotisserie, skin eaten | Chicken, whole pieces | Sole source | 100 g | 100% | 226 kcal | 22.5 g | 335 mg | FDC 2706035 ↗ |
| Soupy rice mixture with chicken and potatoes, Puerto Rican style | Soups, broth-based | 11 input rows | 561 g | 17.8% | 112 kcal | 6.3 g | 290 mg | FDC 2708975 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Method and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned USDA FoodData Central Survey Foods corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 5361; it does not merge similar-looking ingredient names or infer synonyms.
The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.
The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.
How to apply the evidence to a meal
Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.
These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.