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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
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
1 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
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 7~9 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 5~6 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 2~3 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
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
POULTRYJuicy 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
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