| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Cajun, Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable Juice Cocktail |
| 2 |
tb |
Red Wine Vinegar |
| 2 |
ts |
Hot Sauce |
| 1/2 |
ts |
Oregano |
| 1 |
cl |
Garlic |
| 4 |
|
Skinned Drumsticks |
|
|
(1 /2 lB.) |
| 2 |
tb |
Chopped Celery |
| 2 |
tb |
Diced Green Bell Pepper |
| 2 |
tb |
Chopped Onion |
| 1 |
tb |
Cornstarch |
| 4 |
c |
Hot, Cooked Regular Rice |
INSTRUCTIONS
Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A
Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat.
Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade.
Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning
Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is
Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand,
Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure;
Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved
Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture &
Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken
Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice.
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