We can’t predict the weather for March, but we do have recipes for all temperatures. This month’s newsletter features a wonderful chicken chowder if the weather is chilly, a quick grilled chicken recipe if the heat wave has you itching to light up the grill and a great chicken pizza perfect for March Madness. We hope you enjoy the ever-changing March weather and these wonderful recipes.
› Chicken Chowder
› Grilled Country Chicken with Bean 'n Bacon Salsa
› Chicken Pesto Pizza
› Pilgrim's Pride Fully-Cooked Chicken
Submitted by:
Lisa Key
Middlebury, CT
4 to 6 Servings
1 pound Pilgrim's Pride boneless, skinless, split chicken breasts
2 tablespoons butter
1/4 cup quinoa, uncooked*
1 large potato, peeled and diced
1 large onion, chopped
1 small red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 chipotle chili pepper, left whole**
1 can (14 1/2 ounces) chicken broth
1 cup fresh, frozen or canned whole kernel corn, drained
2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
1/4 cup (1 ounce) shredded sharp Cheddar cheese
* Quinoa (pronounced KEEN-wah) is a tiny bead-shaped, ivory-colored grain which cooks like rice and expands to four times its original volume. Its flavor is delicate, almost bland. Rice, couscous or other similar grains may be used as a substitute. Quinoa can be found in most health food stores and some supermarkets.
** Chipotle (pronounced chih-POHT-lay) pepper is a hot chili pepper and can be found dried, canned or pickled. It is dried by smoking. If unavailable, substitute a jalapeño, or add 1/4 teaspoon liquid smoke to impart the smoked flavor.
Directions
Cut chicken into bite-size pieces. Melt butter in dutch oven or stock pot over medium heat. Add chicken, quinoa, potato, onion, bell pepper, jalapeño, garlic and chipotle pepper. Cook, stirring, until chicken is no longer pink. Add broth and corn; bring to a boil. Reduce heat, cover, and simmer 15 minutes or until quinoa is cooked and potatoes are tender. Add milk, salt and pepper and cook until heated. Remove and discard chipotle pepper.
To serve, ladle soup into serving bowls and sprinkle with cilantro and cheese.
Submitted by:
Gloria Piantek
Skillman, NJ
4 Servings
4 Pilgrim's Pride split chicken breasts
Marinade:
1/2 cup Balsamic or Italian Vinaigrette
1 tablespoon chopped fresh rosemary 1/2-1 teaspoon crushed red pepper
Salsa:
1 can (15 ounces) light red kidney beans, drained and rinsed, or chili beans
2/3 cup chopped red onion
1/3 cup each chopped red and green bell peppers
1/2 cup medium chunky salsa
1/3 cup chopped cilantro
3 tablespoons crisp bacon bits
2 tablespoons Balsamic or Italian Vinaigrette
Directions
Rinse chicken breasts, pat dry, and place in non-metallic bowl or resealable
plastic bag. Combine marinade ingredients, pour over chicken and cover or close bag. Refrigerate and marinate about 15 minutes, turning once.
To prepare salsa, place kidney beans and remaining salsa ingredients in bowl and stir to combine. Refrigerate until serving time.
Coat 12-inch non-stick grill pan with cooking spray and heat over medium to medium-high heat. Remove chicken from marinade and place skin-side down on hot grill pan. Drizzle with some marinade and discard remainder. If desired, place clay cooking dish or weight on chicken to flatten. Cook about 15 minutes per side, or until chicken is no longer pink inside and juices run clear when pierced with fork. Alternatively, chicken may be cooked over medium coals on charcoal grill. Serve grilled chicken with salsa.
National Chicken Council
Makes one 12-inch pizza
4 Pilgrim's Pride Italian Style Grilled Chicken Breast Fillets, sliced
1 12-inch, thin, pre-baked pizza crust
1 2.82-ounce jar pesto
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 cup grated fontina cheese
Directions
Preheat oven to 450° F.
Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese. Season with freshly ground pepper, if desired. Bake on a pizza stone or baking sheet for 8 to 10 minutes, until the cheese begins to brown. Serve hot.
Nothing goes better with basketball than Pilgrim’s Pride Chicken!
Click here to find out where you can purchase Pilgrim’s Pride Breaded Tenders, Nuggets and Breast Strips. All these products are fully cooked and ready to eat in just 3 minutes! Great by themselves or spice them up with these easy dipping sauces:
Cheddar Cheese Ranch
Ingredients:
1 cup sour cream
1 cup cheese dip, any brand
1 envelope (1 ounce) ranch dressing mix, any brand
Directions:
In a medium mixing bowl, mix sour cream, cheese dip, and ranch dressing with a spoon.
Creamy Salsa Dip
Ingredients:
1 cup mild or hot salsa, any brand
1/2 cup sour cream
Directions:
Stir salsa and sour cream together with a spoon in a bowl.
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As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our consumer relations line at 800-683-1968.
Thanks for your continued support and have a great March!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com