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POACHED CHICKEN
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
1. In a 2-quart casserole, place chicken breast halves. Add
celery, carrot, onion and chicken broth.
2. 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.
4 servings
2 pounds boneless, skinless chicken breasts, cut into
strips
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
cheese
1. Season chicken with cumin and salt. In a 11/2-quart
casserole, heat margarine on P-HI for 50 to 60 seconds
or until melted; stir in chicken and garlic.
2. Cook, uncovered, on P-HI for 7~9 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
5~6 minutes or until boiling. Let stand, covered, until
liquid is absorbed, about 4 minutes. Stir; sprinkle with
crushed corn chips and cheese.
4. Cook, uncovered, on P-HI for 2~3 minutes or until
cheese is melted.
4 servings
BBQ CHICKEN
1 broiler-fryer chicken, cut in serving pieces
(2 lbs 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
1. Rinse chicken and pat dry with paper towels. On a
microwave plate, 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.
4 servings
POULTRY
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 13). 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
color 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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