Mexican Microwave Chicken Casserole

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	Onion - chopped - (1 cup) (large)
1 tablespoon	15ml	Green pepper - chopped - (1 cup) (large)
1		Garlic clove - minced
14 1/2 oz	411g	Tomato sauce - - (1 can)
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Black pepper - freshly ground
1		Chicken - cut serving pieces
17 oz	483g	Corn - - (1 can), drained

Recipe Instructions

In 3- to 5-quart microwave-safe utensil, combine butter, onion, green pepper, and garlic. Cover with plastic wrap; microwave at high (100 percent power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano, and black pepper.

Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover, and with medium-high (70 percent) power cook 10 minutes per pound. Halfway through cooking time, turn chicken pieces over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at high 2 minutes. Pour sauce over chicken. This recipe serves 4.

Source:
THE PERDUE CHICKEN COOKBOOK by Mitzi Perdue

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