OPERATION
CHICKEN CHOICES TABLE
CATEGORY | DIRECTION | AMOUNT |
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Chicken wings | Place in a single layer around the edge of a dinner plate or serving | 6 or 12 oz. |
Frozen, Precooked | platter. |
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Chicken nuggets | Place in a single layer around the edge of a dinner plate. | 4 or 8 oz. |
Frozen, Precooked |
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Spicy chicken | - 2 servings (double the ingredients for 4 servings) |
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| • 1 1/2 pounds skinless chicken pieces | 2 or 4 servings |
| • 1 teaspoon cayenne pepper |
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| • 1 1/2 tablespoon paprika |
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| • 1/2 teaspoon pepper |
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| • 1/2 cup hot sauce or 1 tablespoon Tabasco sauce |
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| • 1/2 cup barbecue sauce of choice |
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| Mix everything in an 8 X |
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| with plastic wrap. |
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| Cook on Spicy chicken. Stir and serve as is or place under a broiler |
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| for a few minutes for additional browning. |
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Mexican | - 2 servings (double the ingredients for 4 servings) | 2 or 4 servings |
chicken | • 1/2 medium onion, chopped |
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| • 1/2 green bell pepper, diced |
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| • 1/2 cup frozen peas |
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| • 1/2 cup long grain rice |
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| • 1 cup water |
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| • 1/2 cup salsa |
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| • 1 1/2 pounds skinless chicken pieces, legs, thighs, breasts, wings, or |
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| combination of all |
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| • 1 teaspoon cumin |
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| • Salt and pepper to taste |
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| • 1/2 cup green olives w/pimentos |
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| Place onions and peppers in an 8 X |
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| container and microwave for 3 minutes. |
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| Add peas, rice, water, salsa, chicken, and cumin. |
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| Season with salt and pepper. |
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| Cover with plastic wrap and cook on Mexican chicken. Stir in the |
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| olives and serve as is or place under a broiler for a few minutes to add |
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| additional browning. |
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