chefann
Gold Member
- 22,050
Yum!!
HO mentioned this one from the stage at Conference. And I happened to take a pic of the SBRC page so I could make it.
Microwave White Chicken Chili
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 Tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 pounds boneless skinless chicken thighs
2 Tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern Beans, drained
1 jar (16 oz) salsa verde
Using 5" Santoku knife, slice about 1/4 inch off pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle with 1/4 tsp of the salt and 2 Tb of the oil. Cover batter bowl with lid, microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers using Santoku knife. Chop onion using Food Chopper. Combine peppers and onion in DCB. Trim and finely dice chicken thighs using boning knife. Add chicken, seasoning mix, remaining 1/2 tsp salt and 1 Tb oil to baker; mix well using master scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave on HIGH an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooked garlic from heads into batter bowl. Discard skins. Mash using Mix 'n Masher. Add beans and salsa to batter bowl. Transfer bean mixture to DCB, mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)
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This would be a really good show recipe, although I'd have most of the chicken cut up before hand, along with half each of the onion and peppers. I served it over macaroni, with shredded cheese and sour cream on top.
HO mentioned this one from the stage at Conference. And I happened to take a pic of the SBRC page so I could make it.
Microwave White Chicken Chili
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 Tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 pounds boneless skinless chicken thighs
2 Tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern Beans, drained
1 jar (16 oz) salsa verde
Using 5" Santoku knife, slice about 1/4 inch off pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle with 1/4 tsp of the salt and 2 Tb of the oil. Cover batter bowl with lid, microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers using Santoku knife. Chop onion using Food Chopper. Combine peppers and onion in DCB. Trim and finely dice chicken thighs using boning knife. Add chicken, seasoning mix, remaining 1/2 tsp salt and 1 Tb oil to baker; mix well using master scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave on HIGH an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooked garlic from heads into batter bowl. Discard skins. Mash using Mix 'n Masher. Add beans and salsa to batter bowl. Transfer bean mixture to DCB, mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)
===
This would be a really good show recipe, although I'd have most of the chicken cut up before hand, along with half each of the onion and peppers. I served it over macaroni, with shredded cheese and sour cream on top.
