Magic Chef MCD990ARS Poultry, Poached Chicken, BBQ Chicken, Mexican Chicken Rice Casserole

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.

POACHED CHICKEN

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

1celery stalk, cut up

1medium carrot, cut up

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

1cup chicken broth

1.In a 2-quart casserole, place chicken breast halves. Add celery, carrot, onion and chicken broth.

2.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

BBQ CHICKEN

1broiler-fryer chicken, cut in serving pieces (21/2 to 3 lbs.)

1/2 cup catsup

2tablespoons brown sugar

2tablespoons vinegar

1teaspoon Worcestershire sauce

1teaspoon prepared mustard

1/2 teaspoon salt 1/4 teaspoon pepper

1.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

MEXICAN CHICKEN RICE CASSEROLE

1pound boneless, skinless chicken breasts, cut into strips

1/2 teaspoon cumin 1/4 teaspoon salt

1tablespoon margarine or butter

1clove garlic, minced

1cup mild or medium salsa

1cup 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

1.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.

2.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

24