Chicken and Sausage Casserole
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 20min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||69%|
|Saturated Fat 12g||60%|
|Total Carbs 20g||7%|
|Dietary Fiber 4g||16%|
|Vitamin A 50%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cupGOYA® Extra Virgin Olive Oil, divided
7 tbsp.GOYA® Lemon Juice, divided
1 1/2 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divide
2/3 cuptorn basil leaves, divided
2 peaches, pitted and halved
2 tsp.GOYA® Honey
2 lb.tomatoes, sliced into wedges
1 cupcrumbled GOYA® Queso Blanco
In a gallon sized resealable plastic bag, combine the chicken thighs, 6 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon Adobo seasoning, and 3 tablespoons chopped basil. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and drain off excess. Discard the marinade. Place the thighs on the grill and close the cover. Grill, turning frequently, about 10 to 15 minutes per side, until the thighs are golden brown on both sides and the chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180°F. Transfer chicken to a plate and let rest for 5 minutes. Brush the peaches with olive oil and place on the grill, cut side down. Grill for about 4 to 5 minutes, turn and continue grilling until lightly charred and tender, about 4 minutes more. Slice peaches into wedges.
In a small bowl or measuring cup, whisk together the remaining ¼ cup olive oil, 3 tablespoons lemon juice, ½ teaspoon Adobo seasoning, and honey. Set the dressing aside.
To serve Grilled Adobo Chicken Thighs With Tomato And Peach Salad, arrange the tomatoes and peaches on a serving platter. Season lightly with Adobo seasoning. Drizzle with the lemon dressing and crumbled queso blanco. Top with chicken thighs. Garnish with the remaining basil and serve.
Adobo Chicken with Peach and Tomato SaladAdd Your Comment