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| 1 Tasse | Vegetable Juice Cocktail |
| 2 Esslöffel | red wine vinegar |
| 2 Teelöffel | sauce hot |
| 1/2 Teelöffel | oregano |
| 10 Milliliter | garlic |
| 4 | Skinned Drumsticks |
| | (1 /2 lB.) |
| 2 Esslöffel | celery chopped |
| 2 Esslöffel | green bell pepper diced |
| 2 Esslöffel | onion chopped |
| 1 Esslöffel | cornstarch |
| 4 Tasse | Hot, Cooked Regular Rice |
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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 At 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 & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. Or Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. Or Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice.
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