At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 20min COOK TIME: 25min
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||10%|
|Total Carbs 16g||6%|
|Dietary Fiber 5g||18%|
|Vitamin A 30%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cup + 3 tbsp. GOYA® Lemon Juice
1/2 cupGOYA® Extra Virgin Olive Oil, divided
2 tsp. + 3/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
3 clovesgarlic - 2 cloves chopped, 1 clove halved
1 tbsp. + 1/2 tsp. crushed fennel seed
1 tsp.grated orange zest
1 (15.5 oz) canGOYA® Organic Chick Peas, rinsed and drained
3 scallions, thinly sliced
1/2 small baguette, sliced ½” thick (20 slices)
1 mediumfennel bulb (1 lb.), cut into 8 wedges through the root end
1 (6 oz.) jarGOYA® Fancy Pimientos, drained well
1/2 cupGOYA® Manzanilla Olives Stuffed with Minced Pimientos, coarsely chopped plus 2 tsp. olive brine
1/3 cupcup coarsely grated GOYA® Manchego Cheese
10 (6") wooden skewers
Place chicken, ¼ cup lemon juice, 3 tablespoons olive oil, 2 teaspoons Adobo, chopped garlic and 1 tablespoon fennel seed in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 15-45 minutes.
Meanwhile, soak 10 (6”) wooden skewers in water 30 minutes; drain. Mix 3 tablespoons lemon juice, 3 tablespoons olive oil, ¾ teaspoon Adobo, ½ teaspoon fennel seed, olive brine and orange zest in medium bowl. Toss in chickpeas, olives and scallions. Rub baguette slices with cut sides of garlic clove. Lightly brush fennel and baguette slices with 2 tablespoons olive oil. Cut about 33 (1”) squares of pimientos for skewers; coarsely chop remaining for chickpea mixture.
Preheat grill to medium-high. Remove chicken from marinade; discard marinade. Alternately thread three pimiento and three chicken pieces on each skewer. Grill skewers covered, on oiled grill grates, turning once, until browned and cooked through, about 7 minutes (internal temperature registers 170°F on quick-read thermometer when inserted into thickest pieces). Grill fennel, covered, turning once, until browned and just tender, about 10 minutes. Grill baguette slices, turning once, until browned and toasted, about 1-2 minutes.
Chop grilled fennel and some of its fronds, to make about 2 tablespoons. Mix chopped fennel, chopped pimientos and cheese into chickpea mixture. Spoon onto toasts and serve with chicken skewers.
TIP: Reserve the leafy fennel fronds to use in the chickpea mixture and as a garnish for the crostini.
Chicken Pinchos with Chickpea-Fennel CrostiniAdd Your Comment