2 bone-in chicken breast halves (about 1 lb.)
1 celery stalk, cut up
1 medium carrot, cut up
1 small onion, chopped (about 1/2 cup)
1 cup chicken broth
In a 2-quart casserole, place chicken breast halves.
Add celery, carrot, onion and chicken broth.
Cover with lid or vented plastic wrap. Cook on P-
HI for 12 to 15 minutes or until chicken is no
longer pink and juices run clear; turn chicken over
halfway through cooking. Let stand 5 minutes.
pound boneless, skinless chicken breasts, cut into
1/2 teaspoon cumin
1/4 teaspoon salt
1 tablespoon margarine or butter
1 clove garlic, minced
1 cup mild or medium salsa
1 cup chicken broth
3/4 cup quick cooking rice
1 cup corn chips, crushed to 1/2 cup
1/2 cup (2 oz.) shredded Monterey Jack or cheddar
Season chicken with cumin and salt. In a 1
casserole, heat margarine on P-HI for 50 to 60
seconds or until melted; stir in chicken and garlic.
Cook, uncovered, on P-HI for 6 to 8 minutes or until
chicken is no longer pink; stir three times during
cooking. Stir in salsa, chicken broth and rice.
3. Cover with lid or vented plastic wrap. Cook on
P-HI for 4 to 5 minutes or until boiling. Let stand,
covered, until liquid is absorbed, about 4
minutes. Stir; sprinkle with crushed corn chips
4. Cook, uncovered, on P-HI for 1 to 1 1/2 minutes
or until cheese is melted.
1 broiler-fryer chicken, cut in serving pieces
(21/2 to 3 lbs.)
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse chicken and pat dry with paper towels. On a
microwave rack, arrange chicken pieces skin side
down in a single layer with thickest parts to outside.
2. In a 2-cup glass measure, combine catsup,
brown sugar, vinegar, Worcestershire, mustard,
salt and pepper. Reserve 1/2 cup of sauce.
3. Brush half of remaining barbecue sauce over
chicken. Cover with wax paper. Cook on P-HI
for 10 minutes. Rearrange and turn over
chicken; brush with remaining sauce. Continue
cooking on P-HI for 8 to 10 minutes or until
chicken is no longer pink and juices run clear.
Let stand 3 minutes. Serve with reserved sauce.
Juicy and moist describes poultry cooked by
microwave energy. It is a superior method for cooking
chicken to be used in casseroles, salads, or to have for
sandwiches. See Poached Chicken recipe.
Arrangement is very important with poultry and its
uneven shapes. Try to arrange pieces in a circular
pattern wherever possible for the most even defrosting
or cooking. The rounded part of the drumstick should
go at the outer edge, for example, while the thinner end
goes to the middle of the dish. Continue with other
pieces until the overall layer is fairly even. Cover with
wax paper to prevent spattering.
Poultry defrosts well with our AUTO DEFROST feature
(see page 15). Be sure that all poultry is completely
defrosted before cooking. Check for doneness after
stand time is over.
Remember that more cooking will take place during
standing time. Poultry must be cooked to an internal
temperature of 160°F for boneless pieces, to 170°F for
bone-in pieces and to 185°F for whole birds.
Poultry is done when the meat is no longer pink and the
juices are the colour of chicken broth with no traces of pink.
Be sure to check for these signs by cutting into the inner
thigh. You may also check for the internal temperature with
an instant-read thermometer. Occasionally the bones will
show red spots, but this does not affect the doneness.
MEXICAN CHICKEN RICE CASSEROLE
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