Cajun spiced chicken

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 Skinned Drumsticks
(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.

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