| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Microwave, Poultry | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | sm | Onions; chopped |
| 2 | Green peppers; chopped | |
| 1 | Red pepper; chopped | |
| 2 | Garlic cloves; minced | |
| 1 | cn | Whole peeled tomatoes; (28 ounce) |
| 1 1/4 | c | Tomato puree |
| 2 | tb | Dry white wine; (don't use more) |
| Salt and pepper; to taste | ||
| 1 | ts | Oregano |
| 1/4 | ts | Thyme |
| 1/4 | ts | Marjoram |
| 1/8 | ts | Allspice; if desired |
| 4 | lb | Frying chicken; cut into serving |
INSTRUCTIONS
Combine oil, onions, green pepper and garlic cloves in a 5 quart casserole. Cover with wax paper. Microwave at high (100%) 7 to9 minutes1 stirring after half the cooking time. Add remaining ingredients, except chicken, breaking up the whole tomatoes. Add chicken pieces. Cover with wax paper. Microwave at high (100%) 10 minute & Rearrange chicken pieces. Cover. Microwave at medium high (70%) until chicken is tender, 30 to 35 minutes. Serve over cooked rice or spaghetti. Makes 6 servings. Recipe by: [email protected] Posted to recipelu-digest by "Diane Geary" <[email protected]> on Feb 5, 1998
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