Chicken and Sausage Casserole
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COVID-19 is Not Considered a Food-Borne Pathogen
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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 35g||54%|
|Saturated Fat 9g||45%|
|Total Carbs 27g||9%|
|Dietary Fiber 5g||20%|
|Vitamin A 90%|
|Vitamin C 280%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® Fresh Chicken Thighs
1 13.5 oz. can Coconut Milk
2 packets Sazón Natural & Complete
3 3/4 tsp. Adobo All-Purpose Seasoning with Pepper, divided
2 limes, zested and juiced
3 ears fresh corn, shucked (about 2 1/4 cups)
1 pkg. (about 1 lb.) mini peppers, stems removed
1/4 cup Extra Virgin Olive Oil
3 scallions, thinly sliced
1 cup packed, fresh basil leaves, torn
In a resealable plastic bag, combine the chicken, coconut milk, Sazón, 3 teaspoons Adobo seasoning and the zest and juice of 1 lime. Toss together until combined and chicken is well coated, push out the air and seal. Marinate, in the refrigerator for 4 to 12 hours.
Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and discard remaining marinade. Grill chicken covered, turning occasionally, until browned on both sides and no longer pink at the bone, about 25 minutes until internal temperature reaches 180°F on quick-read thermometer into thickest part of thigh.
Add the corn and peppers to the grill and cook, turning occasionally, until vegetables are lightly charred and just tender, about 8 to 12 minutes.
Whisk together the olive oil, the remaining ¾ teaspoon Adobo seasoning, 3 tablespoons lime juice and scallions in large bowl. Cut peppers in half (quartered if larger): remove the seeds and add to the bowl. Add the basil and toss to combine. Slice the corn off the cob and leave in chunks. Add to the bowl and gently toss. Plate the grilled coconut-sazón marinated chicken thighs and top with corn and pepper salsa. Sprinkle with lime zest and serve!
Grilled Coconut-Sazón Marinated Chicken Thighs with Corn SaladAdd Your Comment