Nope! No peeking! If you peek, it won’t be perfect. I was so curious about “No Peek” Chicken because of its name and I wanted to know how to make it. I was completely intrigued.
Whoever thought of this recipe’s name is totally brilliant. It made the recipe exciting. It makes the recipe exciting. Just hearing it makes you smile. So let’s discover the delicious truth behind it. Put your apron on and get ready!
So, that’s it! This dish was originally put in a baking dish and completely sealed with aluminum foil. It will cook perfectly as long as you do not disrupt it by peeking inside, checking if it is cooking right. So if you put your curiosity aside, resist the temptation of peeking, and trust that it will do its magic all by itself, it will turn out to be delicious in the end. Satisfied? I am.
Do you know that “No Peek” or “Don’t Peek” chicken is also called “The Forgotten” chicken? I’m not going to dig more into that, but I assume that you “forget” about the cooking chicken to avoid peeking at it. Do you think I’m right? It makes sense. Well anyway, I have learned there are different ways to cook it.
- Baking – Put it in the oven, set the timer, and forget all about it until it’s cooked.
- Slow cooker or Crockpot – Instead of using the oven, use a slow cooker or crockpot. The same principle applies. Set the timer and no peeking! Do you know the difference between a crockpot and slow cooker? Let’s make it clear.
- Crockpot – This is a pot or container with a heating feature on it. All the sides and bottom will heat up when it’s turned on, so it is more like an oven in terms of the heating. This pot is made of ceramic or porcelain with a glass lid. The crockpot method of cooking is good for tenderizing the meat in recipes that require slow cooking.
- Slow cooker – It has the same features as a crockpot, but it’s made of metal instead of ceramic or porcelain. Unlike the crockpot, it has a heating base that is detachable from the pot, so it only heats at the bottom. It also heats more slowly compared to a crockpot.
- So now it is clear, the crockpot heats faster all over, while the slow cooker really lives up to its name, it provides slow cooking. Any slow cooker can be called a crockpot, but a crockpot is just a crockpot :). Slow cookers have many uses though, unlike the crockpot.
You can watch this video to get a better grasp of how to make it. Enjoy!
- 1 cup of uncooked white or brown long grain rice (brown is healthier).
- 1 can of cream of mushroom soup.
- 1 can of cream of celery soup.
- 1 pack of onion soup mix (2 oz.).
- Cold water (1 can), you can use the empty soup can.
- 1 clove of garlic, crinkled.
- 1 tsp of minced parsley.
- 1 tsp. of Worcestershire sauce.
- 1 whole chicken, cut into pieces.
- Paprika for drizzle.
- Pre-heat the oven to 180 degrees C.
- Grease a 9 x 13 inches baking pan.
- Get a big bowl and put in all the ingredients together, except for the chicken and paprika.
- Mix well.
- Transfer the mixture into the prepared baking pan.
- Press the chicken cutlets on top of the mixture.
- Get the paprika and sprinkle on top.
- Seal the dish with aluminum foil. Make sure it fits tight.
- Bake for 1 hour and 15 minutes. Set the time and forget about it. NEVER take a peek.
- Sprinkle with parsley before serving.
- You can make in advance and warm it in the microwave. It tastes great.
- You can add the veggies you like and try some other kind of rice.
- You can fry the chicken first in a skillet before baking. It might shorten the baking time and add a little twist when it comes to the taste. Maybe it is worth a try!
Watch this video to get a better grasp on how to make it. Enjoy!
- ¾ kg. of boneless and skinless chicken breasts.
- 1 can of cream of chicken soup.
- 1 can of cream of mushroom soup.
- 1 can of water, you can use the empty soup can.
- ½ teaspoon of garlic powder.
- ¼ teaspoon of pepper.
- 2 cups of instant rice.
- 1 pack of onion soup mix.
- Combine all of the ingredients in a bowl except for the chicken and the soup mix. Mix them well.
- Prepare the slow cooker.
- Transfer ½ of the mixture in the slow cooker.
- Press the chicken breast on top of the mixture.
- Spread the other half of the mixture over the chicken.
- Sprinkle the soup mix on top of the mixture.
- Cover the lid and cook for 3 hours and 30 minutes.
- Absolutely “No Peeking” during the cooking.
- Serve and enjoy.
- You can use either the crockpot or the slow cooker. Find out which suits you better.
There are various methods of cooking “No Peek” Chicken recipe and lots of different ingredients you can use. Of course, each of us has our own taste and style, but here are some examples of the variations. Who knows, yours might be among them.
- You can use different chicken cutlets, whole chicken or a specific part of the chicken, like the breast. If you’re using breast, it could be boneless, skinless or both skinless and boneless. It’s your choice! Health conscious people tend to choose skinless chicken breasts.
- You can use any rice you like. There is instant rice (minute) or the regular kind. Instant rice is a pre-cooked rice mix while regular rice is uncooked. Which would you prefer? You can choose from a vast variety of rice worldwide.
- Pick your own taste of the soup. Mushroom, celery, chicken, onion or any soup that you think would be best that goes with the rest of the ingredients. Hey, you can even put wine in it!
- Use condiments that are familiar to you or experiment. Cooking is an adventure.
- Serve it with your favorite greens and garnishes. I’m pretty sure there are many choices out there!
To wrap it all up, there are three main essential ingredients for this recipe. The rice, chicken and soup. Whatever versions you have successfully invented, it will end up perfectly yummy, just as you like it.
Now we have solved the mystery of the “No Peek” Chicken recipe. The secret is in the patience of the cook who must not check the cooking chicken. Patience is a virtue, after all! Now tell me, you didn’t peek, did you??