Perdue.com Helps Achieve New Year’s Resolutions with a Latin Flavor

Perdue.com Helps Achieve New Year’s Resolutions with a Latin Flavor

Spanish-Language Website Offers Recipes and Helpful Tips to Stay Healthy and Spend More Time with Your Loved Ones


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Salisbury, MD–(HISPANIC PR WIRE)–January 3, 2007–Perdue Farms invites Hispanic consumers who enjoy eating and cooking chicken at home to visit its Spanish-language website. The website offers consumers useful tips and delicious chicken-based recipes – both those developed in the company’s kitchens and those submitted by home cooks – full of Latin American flavor and ingredients. For those cooks who are looking for a change of pace in the kitchen or are trying to adopt positive changes in the new year, the recipes offer a variety of options that will help them achieve popular new year’s resolutions such as spending more time with the kids and family, passing on traditions and eating healthier.

The Spanish-language site, http://www.perdue.com/es, was designed to give Hispanic consumers an online community where they can search and share recipes that are an important part of the family traditions that they want to preserve. Perdue understands the importance of the act of sharing in the Hispanic community and for that reason the Spanish-language website invites consumers to post and share their recipes and to write their reviews. The website offers the Hispanic consumer the option to search recipes by their country of origin, desired preparation time, and meal occasion. From the recipes posted by consumers each month, Perdue selects the “Recipe of the Month” that is featured on the home page along with a photo of the recognized cook. The site also offers useful food safety content to assist consumers in the proper handling, cooking and storage of chicken.

“This site has been designed to offer culturally relevant information and to meet the specific interests of the Hispanic population in the U.S. by including recipes and ingredients commonly used in Latin America and the Caribbean. This is not a copy of our English-language site,” said Jim Perdue, Chairman of Perdue Farms. “We carefully developed the content and recipes to reflect the traditions, ingredients and flavors found in the cooking experience of the Hispanic culture.”

Some of the recipes consumers can find on the website include: Chimichurri Chicken, Chicken with Tender Corn Sauce, Dominican Cassava Chicken, Chicken Matambre o Gaucho style and many others. A sample of three of these recipes follows:

Among the recipes to help consumers preserve family traditions:

AJIACO BOGOTANO

Prep/Cook Time: 1 hour

Servings: 6

INGREDIENTS

1 package of PERDUE(R) Fresh Split Chicken Breasts, Jumbo Pack

2 pounds “Papa Paramuna” (potatoes used for frying)

1 1/2 pounds “Papa Sabanera” (potatoes used for mashing)

1 pound “Papa Criolla” (small yellow potatoes)

8 cups water

4 cups milk

1/2 cup cilantro leaves

4 cloves garlic, finely crushed or ground

Salt and pepper to taste

3 long green onions

4 corn ears cut in thick 2-3 inch slices

1/2 cup Guasca leaves

4 whole avocados (garnish)

1/2 cups table cream (garnish)

1 cup whole capers (garnish)

INSTRUCTIONS

Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.

In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.

Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.

Remove chicken and pull apart or cut into medium-sized pieces. Set aside.

Strain and leave only the clear broth in the pot.

Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.

Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.

Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.

Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.

Sample of quick recipe so you can spend more time with the kids and family at home:

FUN FLOWERS

Prep/Cook Time: 5 minutes

Servings: 4

INGREDIENTS

1 package PERDUE(R) SHORT CUTS(R) Carved Chicken Breast, Original Roasted

2 slices American cheese, or any favorite sliced cheese flavor

2 cherry tomatoes, halved

2 celery sticks with leaves

1/2 cup shredded carrots

INSTRUCTIONS

Place PERDUE(R) SHORT CUTS(R) divided equally in a spiral pattern on 4 plates. Cut longer SHORT CUTS(R) in half to fit, if necessary.

Using a small round or flower shaped cookie cutter, cut shapes from cheese slices. Place one cheese piece and cherry tomato half in center of each spiral.

Add celery sticks and leaves to form flower base and sprinkle shredded carrots at bottom for “grass.”

Recipes to eat healthy while keeping the Latin flavor:

CHICKEN CEVICHE

Prep/Cook Time: 10 minutes

Servings: 4

INGREDIENTS

1 package PERDUE(R) FIT & EASY(R) Boneless, Skinless Chicken Breasts

1/4 cup vegetable oil

1 cup julienne cut red onions

1/2 cup lime juice

1 cup cilantro, finely chopped

1 cup tender corn

Hot pepper to taste

Salt and pepper to taste

INSTRUCTIONS

In a frying pan place the oil and brown the fillets on both sides.

Dice chicken into small cubes.

Mix onion, lime juice, chopped cilantro, tender corn, hot pepper, salt and pepper.

Pour mixture over chicken.

Serve in ceviche bowls (raw seafood type bowls with area to hold crushed ice underneath the food)

Serve with salted crackers and fresh lime juice (optional).

To find additional recipes in Spanish and to submit your family’s favorite please visit http://www.perdue.com/es

About Perdue

PERDUE(R) is the #1 brand of fresh chicken in the Eastern United States. Ranked third in sales in the poultry industry, Perdue Incorporated is a leading international food and agriculture business providing quality products and services to customers in more than 70 countries.

Privately held and family-run for three generations, the company employs more than 22,000 associates and partners with more than 2,400 independent farm families– all who share in the commitment to quality that has guided the company since its founding in 1920.

For more information, contact Chris Whaley, Marketing Services Manager, at 410-543-3534 (Chris.Whaley@Perdue.com) or Heather Benn at 212-453-2192 (Heather.Benn@fleishman.com) or visit http://www.perdue.com(R)

NOTE TO EDITORS: High-resolution images are available at: http://www.hispanicprwire.com/home.php?l=in

Perdue.com Helps Achieve New Year’s Resolutions with a Latin Flavor