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30 minute chicken - brilliant

lindy0116

Novice Member
May 23, 2010
30
0
I have probably every cookbook PC has ever put out but I have to admit I had my doubts about a whole chicken coming out of the microwave in 30 min - and liking it. I couldn't have been more wrong. It was amazing.

I substituted the Moroccan rub for the paprika and it gave it an amazing depth of flavor. The chicken also looked a bit dry coming out of the micro from the rub, not like the picture for the recipe, so before putting the lid on I used a baster for a few squirts of the juices on the whole thing. Voila - much closer to the pic when the lid came off.

As a tip I'm suggesting to make a batch of the rub ahead of time ( 3 or 4 times the recipe) so the weeknight process of chicken to microwave is even that much quicker. How easy is that?
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
I felt the same way - it took me 6 months before I actually tried it - and now, it's still my all time favorite show, and a gold mine for bookings and sales!

Great idea about the seasoning mix!:thumbup: I do that at home, but never thought about telling people at shows to do it. I usually keep a prep bowl full of the mix. I often use one of our rubs in the mix...but still add in some of the paprika, because that gives it the nice deep color of a roasted chicken.
 

lindy0116

Novice Member
May 23, 2010
30
0
  • Thread starter
  • #3
Aha, I didn't consider how the loss of the paprika also could have impacted the final 'look'. Thanks, I'll try to add that back in. Nothing worse than a pale chicken lol.
 
Apr 22, 2010
145
0
Is this a recipe listed on cs? I am getting my DCB this week and would love to try it at an upcoming show. Chicken and veggies in the new CNS tray
 

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