Recipe 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
Recipe method
- 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.
Other tex mex recipes:
Chicky caliente recipe
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