Magic Chef MCD1110ST POULTRY

POACHED CHICKEN

2 bone-in chicken breast halves (about 1 lb.)

1 celery stalk, cut up

1 medium carrot, cut up

1 small onion, chopped (about 1/2 cup)

1 cup chicken broth

In a 2-quart casserole, place chicken breast halves.

Add celery, carrot, onion and chicken broth.

Cover with lid or vented plastic wrap. Cook on P-

HI for 12 to 15 minutes or until chicken is no

longer pink and juices run clear; turn chicken over

halfway through cooking. Let stand 5 minutes.

4 servings

pound boneless, skinless chicken breasts, cut into

strips

1/2 teaspoon cumin

1/4 teaspoon salt

1 tablespoon margarine or butter

1 clove garlic, minced

1 cup mild or medium salsa

1 cup chicken broth

3/4 cup quick cooking rice

1 cup corn chips, crushed to 1/2 cup

1/2 cup (2 oz.) shredded Monterey Jack or cheddar

cheese

Season chicken with cumin and salt. In a 11/2-quart

casserole, heat margarine on P-HI for 50 to 60

seconds or until melted; stir in chicken and garlic.

Cook, uncovered, on P-HI for 6 to 8 minutes or until

chicken is no longer pink; stir three times during

cooking. Stir in salsa, chicken broth and rice.

3. Cover with lid or vented plastic wrap. Cook on

P-HI for 4 to 5 minutes or until boiling. Let stand,

covered, until liquid is absorbed, about 4

minutes. Stir; sprinkle with crushed corn chips

and cheese.

4. Cook, uncovered, on P-HI for 1 to 1 1/2 minutes

or until cheese is melted.

4 servings

BBQ CHICKEN

1 broiler-fryer chicken, cut in serving pieces

(21/2 to 3 lbs.)

1/2 cup catsup

2 tablespoons brown sugar

2 tablespoons vinegar

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Rinse chicken and pat dry with paper towels. On a

microwave rack, arrange chicken pieces skin side

down in a single layer with thickest parts to outside.

2. In a 2-cup glass measure, combine catsup,

brown sugar, vinegar, Worcestershire, mustard,

salt and pepper. Reserve 1/2 cup of sauce.

3. Brush half of remaining barbecue sauce over

chicken. Cover with wax paper. Cook on P-HI

for 10 minutes. Rearrange and turn over

chicken; brush with remaining sauce. Continue

cooking on P-HI for 8 to 10 minutes or until

chicken is no longer pink and juices run clear.

Let stand 3 minutes. Serve with reserved sauce.

4 servings

POULTRY

Juicy and moist describes poultry cooked by

microwave energy. It is a superior method for cooking

chicken to be used in casseroles, salads, or to have for

sandwiches. See Poached Chicken recipe.

Arrangement is very important with poultry and its

uneven shapes. Try to arrange pieces in a circular

pattern wherever possible for the most even defrosting

or cooking. The rounded part of the drumstick should

go at the outer edge, for example, while the thinner end

goes to the middle of the dish. Continue with other

pieces until the overall layer is fairly even. Cover with

wax paper to prevent spattering.

Poultry defrosts well with our AUTO DEFROST feature

(see page 15). Be sure that all poultry is completely

defrosted before cooking. Check for doneness after

stand time is over.

Remember that more cooking will take place during

standing time. Poultry must be cooked to an internal

temperature of 160°F for boneless pieces, to 170°F for

bone-in pieces and to 185°F for whole birds.

Poultry is done when the meat is no longer pink and the

juices are the colour of chicken broth with no traces of pink.

Be sure to check for these signs by cutting into the inner

thigh. You may also check for the internal temperature with

an instant-read thermometer. Occasionally the bones will

show red spots, but this does not affect the doneness.

MEXICAN CHICKEN RICE CASSEROLE

MCD1110ST(¿ )-1A4H0A 01.7.26 3:35 PM ˘`23