Cajun Spiced Chicken

• 1 c. vegetable juice cocktail
• 2 Tbsp. red wine vinegar
• 2 tsp. hot sauce
• 1/2 tsp. oregano
• 1 clove garlic
• 4 skinned drumsticks (1/2 lb.)
• 2 Tbsp. chopped celery
• 2 Tbsp. diced green bell pepper
• 2 Tbsp. chopped onion
• 1 Tbsp. cornstarch
• 4 c. hot, cooked regular rice

1. Combine vegetable juice, vinegar, hot sauce, oregano and minced garlic in a large shallow container; stir well.
2. Add chicken, turning once to coat.
3. Marinate in refrigerator 30 minutes.
4. Remove from marinade, reserving marinade.
5. Place chicken on microwave glass platter; cover with plastic wrap, turning back 1 corner to vent.
6. Microwave at High 8 to 10 minutes or until chicken is done, giving dish a quarter turn at 2 minute intervals. Let chicken stand, covered, 5 minutes.
7. Combine celery, pepper and onion in a 1-quart glass measure; microwave at High 3 to 4 minutes or until vegetables are tender.
8. Combine reserved marinade and cornstarch, stirring until smooth.
9. Add to vegetable mixture and microwave, uncovered, at High 1 to 2 minutes or until thickened.
10. Serve chicken over rice; top with sauce.
11. Contains about 272 calories per chicken piece and 1/2 cup rice.
12. Yield:
13. 8 servings.

vegetable juice cocktail, red wine vinegar, hot sauce, oregano, clove garlic, celery, green bell pepper, onion, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526848 (may not work)