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Cajun Spiced Chickenpoultry, cajun 1 cup vegetable juice cocktail 2 tablespoon red wine vinegar 2 teaspoon hot sauce 1/2 teaspoon oregano 1 centiliter garlic 4 skinned drumsticks 1 (1 /2 lb.) 2 tablespoon chopped celery 2 tablespoon diced green bell pepper 2 tablespoon chopped onion 1 tablespoon cornstarch 4 cup hot, cooked regular rice Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice.
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