Microwave White Chicken Chili-Do at a Show?

[gailz2]

I made the white chicken chili tonight for my family and it was fabulous, however, I'm thinking it might be too involved or take too long at a show. That is my first thought. What do you all who make it at shows think? What do you do ahead of time, if anything?

I substituted red salsa versus the green (verde) and it was delicious.

 

[Teresa Lynn]

I ask the host to boil the chicken ahead of time, its a quick recipe and i've been doing it alot
the only annoying part is mashing the stupid garlic but now i put the roasted garlic in my new slicer

 

[chefann]

I've done it at a show. I cut most of the chicken up ahead of time, but otherwise just follow the directions. Well, mostly - I have a tub of peeled garlic. So instead of using 3 heads, I toss 44-45 peeled cloves in a batter bowl with the salt and oil to roast. Then I don't burn my fingers squeezing the garlic out.

 

[DebbieJ]

I've done this at plenty of shows. I cut the chicken in advance and also roast the garlic in advance so it cools off enough to squeeze it out.Everyone LOVES this recipe!Oh, and I usually tell my host to get chicken breasts because no one can seem to find the boneless skinless thighs around here (they aren't looking hard enough, I know. )

 

[Fluffy215]

I have done this at shows also and I chope most of the chicken up ahead of time but while I am setting up I start the garlic so by the time the show is starting the garlic is done and can even cool a little bit before handling This also sets a nice aroma for guests as they arrive. They all want to know what is cooking LOL

 

[pclinskie]

I have broken this into steps. GREAT INTERACTIVE SHOW!!!!
D0 the garlic first, it cools down by time you get to it.

 

[cookin to the top]

Would you please share your steps?

 

[chefann]

Oh, and I usually tell my host to get chicken breasts because no one can seem to find the boneless skinless thighs around here (they aren't looking hard enough, I know. )

I have to laugh at that. After I bought them for a recipe, boneless thighs became DH's favorite chicken. I get them in a 3 or 5 pound bag from the freezer section at Meijer.

 

[gailz2]

I've done this at plenty of shows. I cut the chicken in advance and also roast the garlic in advance so it cools off enough to squeeze it out.
)

Yes, the garlic did burn my fingers squeezing it out. I don't have the masher so smooshed it up by hand (which I wouldn't do at a show).

Thanks for everyone's input!

 

[Teresa Lynn]

ive never seen boneless thighs either
I ask host to use breasts

 

[ChefBeckyD]

I have to laugh at that. After I bought them for a recipe, boneless thighs became DH's favorite chicken. I get them in a 3 or 5 pound bag from the freezer section at Meijer.

Meijers usually has them packaged with the fresh chicken too. (at least the one where I shop has them) but I usually wait until the frozen bags are on sale, and stock up on those. We like them for baked or grilled BBQ'd chicken, and they work great for recipes such as this one. I used them to make the Chicken Lasagna earlier this week.:thumbup:

 

[chefann]

Meijers usually has them packaged with the fresh chicken too. (at least the one where I shop has them) but I usually wait until the frozen bags are on sale, and stock up on those. We like them for baked or grilled BBQ'd chicken, and they work great for recipes such as this one. I used them to make the Chicken Lasagna earlier this week.:thumbup:

Yep- I've gotten them in the fresh section, too, when I was pressed for time and needed them thawed right now. My Meijer carries the Tyson brand in the fresh area. I haven't seen a non-branded pkg. of fresh, although that could be just bad timing related to when they put things out and they're snapped up by other shoppers. I do like to have the frozen bag of them on hand, since they're individually frozen and I can pull out just what I need.