Chicken and spanish rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer; cut up |
| 1 | cup | Onions; chopped |
| 1 | cup | Green pepper; chopped |
| 2 | Cloves garlic; minced | |
| 3 | cups | Cooked rice |
| 1 | can | Tomato sauce; (8 ounce) |
| ¼ | cup | Dry red wine |
Directions
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@...> on Nov 7, 1997