Chicky caliente

Ingredients:

4 Cup Cole slaw mix (or 3 C shredded cabbage and 1 C shredded carrot)
1/2 Cup thinly sliced celery
1/2 Cup Minced green onion
1 15- or 16-oz. Can of pinto or red beans, drained
1 Cup Salsa, your choice
6 Chicken thighs, skinned and boned
Sweet Paprika

Preparation:

Combine the cole slaw mix, celery and onions in a microwave-safe dish. Cover and vent.
Microwave at high for 7 minutes or until cabbage is tender. Stir halfway through, if your microwave has no carousel.
Stir the beans and salsa into the cooked vegetables, combining well.
Arrange the chicken thighs over the mixture with the thickest portions toward the outside of the dish. Cover and vent.
Microwave at high for 9 minutes, rotating dish a quarter-turn every 3 minutes.
Turn chicken thighs over and sprinkle with lots of sweet paprika to make them look nicely browned.
Microwave at high for an additional 6 minutes and let stand, covered, for 5 minutes.