| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Microwave, Poultry | 1 | Servings |
INGREDIENTS
| 3 | lb | Fryer; cut up |
| 1 | c | Onions; chopped |
| 1 | c | Green pepper; chopped |
| 2 | Cloves garlic; minced | |
| 3 | c | Cooked rice |
| 1 | cn | Tomato sauce; (8 ounce) |
| 1/4 | c | Dry red wine |
INSTRUCTIONS
Place chicken pieces in an oblong baking dish, skin side down, with thicker portions to outside of dish. Cover with wax paper. Microwave at medium high (70%) 10 minutes. Turn pieces over, keeping thicker portions to outside of dish. Cover with wax paper. Microwave at ~ medium high (70%) until chicken is tender, 12 to 15 minutes. Remove chicken from dish. Add onions, peppers and garlic. Cover with wax paper. Microwave at high (100%) until tender, 4 to 5 minutes. Stir in rice. Combine tomato sauce and wine. Pour over chicken. Microwave at medium high (70%) until heated, 9 to 10 minutes. Makes 6 servings. Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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