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COOKING
RECIPE GUIDE
SPICY CHICKEN - 2 servings (double the ingredients for 4 servings)
• 1 pounds skinless, chicken pieces
• teaspoon cayenne pepper
• 1 tablespoon paprika
• teaspoon pepper
• cup hot sauce or 1 tablespoon Tabasco sauce
• cup barbecue sauce of choice
Mix everything in an 8 X 8-glass dish or similar dish
and cover with plastic wrap.
Cook on ‘Spicy Chicken’.
Stir and serve as is or place under a broiler for a few
minutes for additional browning.
MEXICAN CHICKEN - 2 servings (double the ingredients for 4 servings)
• medium onion, chopped
• green bell pepper, diced
• cup frozen peas
• cup long grain rice
• 1 cup water
• cup salsa
• 1 pounds skinless, chicken pieces, legs, thighs,
breasts, wings, or combination of all
• 1 teaspoon cumin
• Salt and pepper to taste
• cup green olives w/pimentos
Place onions and peppers in an 8 X 8-inch glass dish
or similar container and microwave for 3-minutes.
Add peas, rice, water, salsa, chicken, and cumin.
Season with salt and pepper.
Cover with plastic wrap and cook on ‘Mexican
Chicken’.
Stir in the olives and serve as is or place under a
broiler for a few minutes to add additional browning.
To avoid risk of property damage:
• Do not use rack to pop popcorn.
• Rack must be on the four plastic supports when
used.
• Use the rack only when cooking food on two levels.
• Do not cook with rack on floor of the oven.
CAUTION