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.
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.
Recipe editor Patricia Mitchell
** I recommend Old El Paso Thick 'N Chunky Salsa Medium because its heat level suits this dish and it is available almost everywhere.
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