Chicky Caliente
GreekChickenIntermediate7 minBy Northstar
Ingredients
Servings
4
- 4 cup Cole slaw mix (or 3 C shredded cabbage and 1 C shredded carrot)
- 0.5 cup Thinly sliced celery
- 0.5 cup Minced green onion
- 1 each 15- or 16-oz. Can of pinto or red beans, drained
- 1 cup Salsa (your choice, but it must be chunky or "garden style")**
- 6 each Chicken thighs, skinned and boned
Instructions
- 1
Sweet Paprika (lots, for camouflage) Combine the cole slaw mix, celery and onions in a microwave-safe dish.
- 2
Cover and vent.
- 3
Microwave at high for 7 minutes or until cabbage is tender.
- 4
Stir halfway through, if your microwave has no carousel.
- 5
Stir the beans and salsa into the cooked vegetables, combining well.
- 6
Arrange the chicken thighs over the mixture with the thickest portions toward the outside of the dish.
- 7
Cover and vent.
- 8
Microwave at high for 9 minutes, rotating dish a quarter-turn every 3 minutes.
- 9
Turn chicken thighs over and sprinkle with lots of sweet paprika to make them look nicely browned.
- 10
Microwave at high for an additional 6 minutes (rotating twice), and let stand, covered, for 5 minutes.
Tags
saladgreekgod-bless-texas