Cajun Spiced Chicken

1 cup Vegetable Juice Cocktail
1 Tbsp Cornstarch
2 Tbsp Chopped Onion
2 Tbsp Diced Green Bell Pepper
2 Tbsp Chopped Celery
4 Skinned Drumsticks (1 /2 lB.)
1 clove Garlic
1/2 tsp Oregano
2 tsp Hot Sauce
2 Tbsp Red Wine Vinegar
4 cup Hot, Cooked Regular Rice

Combine vegetable juice, vinegar, hot sauce, oregano, minced garlic in a
large shallow container; stir well. Add chicken, turning once to coat.
Marinate in refrigerator 30 min. Remove from marinade, reserving
marinade. Place chicken on microwave glass platter; cover with plastic
wrap, turning back 1 corner to vent. Microwave on high 8 to 10 min.
OR until chicken is done, giving dish a quarter-turn at 2 min. intervals.
Let chicken stand, covered, 5 min.
Combine celery, pepper and onion in a 1-quart glass baking dish; microwave
at high 3-4 min. OR until vegetables are tender. Combine reserved marinade
and cornstarch, stirring until smooth. Add to vegetable mixture and
microwave uncovered on high 1-2 min. OR until thickened. Serve chicken
over rice; top with sauce.

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