Ingredients
- 5 cups cole slaw mix (or 3 cups shredded cabbage and 1 cup 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, well drained or Ranch Style© (chili beans), well drained
- 1 cup salsa (your choice, but it must be chunky or "garden style")**
- 6 skinless, boneless chicken thighs
- sweet paprika (lots, for camouflage)
Instructions
- Combine the cole slaw mix, celery and onions in a microwave-safe dish. Cover and vent. Microwave at high for 3 minutes, remove cover, stir, re-cover and resume microwaving on high for 2 more minutes.
- 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 (rotating twice), and let stand, covered, for 5 minutes.
