Chicky Caliente

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 15- or 16-oz. can of pinto or red beans, well drained or Ranch Style© (chili beans), well drained
  • 1 cup salsa (your choice, but it must be chunky or "garden style")**
  • 6 skinless, boneless chicken thighs
  • sweet paprika (lots, for camouflage)
  1. 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.
  2. 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.
  3. 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.

Note: This is a quick and easy supper that has the added bonus of being truly healthful and delicious. It's also a refreshing change from skinless, boneless chicken breasts that seem to be everywhere.

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

Total time: 45 Min

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