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: 20min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 6g||30%|
|Total Carbs 30g||11%|
|Dietary Fiber 3g||11%|
|Vitamin A 100%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. GOYA® Bread Crumbs with Sazonador Total
1 1/2 tsp. smoked paprika
1/3 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
2 large scallions, thinly sliced
3/4 tsp. + 1/8 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1/3 GOYA® Mayonnaise
1/3 cup packed cilantro leaves, chopped
2 tbsp. seeded, chopped GOYA® Jalapeño Peppers, plus slices for topping
4 soft buns
1 lettuce leaves and sliced tomatoes, for serving
1 (5 oz.) bag GOYA® Plantain Chips - Original
Place chicken, breadcrumbs, paprika, olives, 4 tablespoons scallions and ¾ teaspoon Adobo in medium bowl. Mix and shape into four patties, about 4” wide by ¾” thick. Press small thumbprint indentation in center of each patty for even cooking.
For the Jalapeño-Cilantro Aioli: grate lime zest into small bowl; cut lime into wedges for serving. Add mayonnaise, cilantro, chopped jalapeños, 2 tablespoons scallions and 1/8 teaspoon Adobo to bowl. Stir to combine and refrigerate until ready to use.
Preheat grill to medium-high. Place burgers on oiled grill grates. Cook, covered, flipping once, until browned and no longer pink in the center, about 10 minutes (internal temperature registers 170°F on quick-read thermometer).
Place lettuce and tomato on bottom buns. Top with burgers, aioli, sliced jalapeños and bun tops. Serve with plantain chips and lime wedges.
Manzanilla Burgers with Jalapeño Cilantro AioliAdd Your Comment