Chicken and Spanish Rice
- 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
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"
on Nov 7, 1997
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"
