Chicky Caliente

Cookbook Category: Chicken

One of the few microwave dishes that is worth its salt (although you won't find any salt among the ingredients), this dish is a real snap if you buy pre-shredded cabbage or cole slaw mix and skinned, boneless chicken thighs.

5 cups cole slaw mix (or 3 cups shredded cabbage and 1 cup shredded carrot)
1/2 cup thinly sliced celery
1/2 cup minced green onion
1 cup salsa (your choice, but it must be chunky or "garden style")**
6 skinless, boneless chicken thighs
sweet paprika (lots, for camouflage)

Combine the cole slaw mix, celery and onions in a microwave-safe dish. Cover and vent. Microwave at high for 3 minutes, remove cover, stir, re-cover and resume microwaving on high for 2 more minutes.

Stir the beans and salsa into the cooked vegetables, combining well. Arrange the chicken thighs over the mixture with the thickest portions toward the outside of the dish. Cover and vent. Microwave at high for 9 minutes, rotating dish a quarter-turn every 3 minutes.

Turn chicken thighs over and sprinkle with lots of sweet paprika to make them look nicely browned. Microwave at high for an additional 6 minutes (rotating twice), and let stand, covered, for 5 minutes.