Chicken N Chili
|Carrot||1 , shredded|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Diced green peppers||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes with juice||3⁄4 Cup (12 tbs)|
|Cooked kidney beans||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Corn||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Fryer chicken||4 Pound, cut into serving pieces|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Quick cooking brown rice||1 1⁄4 Cup (20 tbs)|
In a 2 1/2-quart casserole, combine the carrots, onions, green peppers, and garlic.
Microwave on high for 3 minutes.
Add the tomatoes and juice, breaking the tomatoes apart with a wooden spoon.
Add the beans, tomato sauce, corn, chili powder, cumin, mustard, and black pepper.
Stir well to combine.
Remove and discard the skin from the chicken pieces.
Place the pieces over the vegetables.
Spoon some of the sauce over the pieces.
Cover with wax paper.
Microwave on high for 20 minutes.
Stir the vegetables and rearrange the chicken.
Rotate the dish a half turn.
Cover and microwave on high for 15 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced with a fork.
Let stand for 5 minutes.
While the chicken is cooking, bring the stock to a boil in a 2-quart saucepan.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Serve the chicken over the rice.