Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Vegetable Juice Cocktail |
| 2 tablespoons | Red Wine Vinegar |
| 2 teaspoons | Hot Sauce |
| ½ teaspoon | Oregano |
| 1 clove | Garlic |
| 4 \N | Skinned Drumsticks |
| \N \N | (1 /2 lB.) |
| 2 tablespoons | Chopped Celery |
| 2 tablespoons | Diced Green Bell Pepper |
| 2 tablespoons | Chopped Onion |
| 1 tablespoon | Cornstarch |
| 4 cups | Hot, Cooked Regular Rice |
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 & ½ C.
Rice.