Cooking Jerk Chicken Nachos: Grill Pan or Microwave?

[pamperedmomto3]

When you make the Jerk Chicken Nachos do you have the host purchase pre-cooked chicken or do you cook the chicken for the host? If you cook it, do you use the grill pan or microwave it? If you microwave it, what piece of stoneware do you use? TIA!!

 

[crystalscookingnow]

I microwave the chicken in the deep covered baker. It works perfect. I always add some of the jerk seasoning to my chicken before I cook it. After it's done, I let it cool a bit, then shred it or slice it thin with the 5" santoku.

 

[pamperedmomto3]

That's what I was thinking about doing. How long do you cook it and how much chicken do you ask your hosts to get?

 

[stefani2]

I get the Host to pre-cook it usually.

About 2 chicken breasts = 2 cups

If I cooked it, I would do it ESPECIALLY for November (cuz of the Stoneware Special) on the Small Bar Pan or maybe the medium.....

 

[crystalscookingnow]

I get about 1 lb. of chicken breasts & cook for about 8 minutes (mine are usually the trimmed & ready thin cut from Tyson). I could probably use less chicken for a demo. The chicken is always moist & yummy for the nachos.

 

[twinkie10]

You can also use a 10 oz. can of white chicken. Open with the SECO, drain with the can strainer and then use the pastry blender to shred the chicken.

 

[ChefBeckyD]

I sprinkle some of the rub on the chicken and do it in the DCB. I use the salad choppers to chop it up. I use knives for other parts of the recipe...so I like to use the salad choppers for the chicken.


Funny story about the knife I use in this recipe - I had a lady who was sitting next to me as I was dicing the peppers say "Rachel Ray says to always cut your peppers skin side down." I replied "You know why that is? Because Rachel is using an inferior knife that can't slice through the skin - but try this one - and see for yourself how it slices through even tough pepper skin just like it's butter!"

She tried it, and she bought the knife!

 

[MissChef]

I sprinkle some of the rub on the chicken and do it in the DCB. I use the salad choppers to chop it up. I use knives for other parts of the recipe...so I like to use the salad choppers for the chicken.


Funny story about the knife I use in this recipe - I had a lady who was sitting next to me as I was dicing the peppers say "Rachel Ray says to always cut your peppers skin side down." I replied "You know why that is? Because Rachel is using an inferior knife that can't slice through the skin - but try this one - and see for yourself how it slices through even tough pepper skin just like it's butter!"

She tried it, and she bought the knife!

Great job, Becky! You got to love it when you do that and someone buys!