BBQ Ground Chicken Tacos
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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: 0min COOK TIME: 40min
|Serving Per Recipe: 7|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Total Carbs 28g||9%|
|Dietary Fiber 9g||36%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp. vegetable oil
1 cup chopped onion
1 green bell pepper, seeded and chopped
3 large garlic cloves, minced
1 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano leaves
1/2 tsp. salt
1 can (28 oz.) whole tomatoes in puree
1 can (15 oz.) black beans, drained
1 can (15 oz.) dark red kidney beans, drained
2 tbsp. chopped canned chipotle peppers in adobo sauce*
Garnishes with cilantro or green onions (optional)
Heat oil in a large skillet over medium-high heat. Add chicken, onion, bell pepper and garlic; cook about 5 minutes or until chicken is brown and no pink remains. Stir frequently breaking up chicken into crumbles as it cooks.
TIP: *May reduce Chipotle peppers to 1 tablespoon for less heat.
Add remaining ingredients except garnishes. Bring to a boil then reduce heat and simmer for 30 minutes or longer.
Serve warm. Top each serving with garnishes, if desired.
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