6 servings
3 chicken legs with thighs attached
2 sm. onions, unpeeled
1 red bell pepper, whole
1 (4 oz.) can chopped green chilies
1 (10 oz.) pkg. frozen corn, thawed
1 (16 oz.) can whole tomatoes
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. chopped cilantro (optional)
1 tbsp. chili powder
1 tsp. each ground cumin, and dried oregano leaves
1/4 tsp. each salt and pepper
1 (2 1/4 oz.) can sliced ripe olives, drained
Cornmeal Crust (see previous recipe)
Microwave setting: High 100%;
Medium High 70%.
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Rinse chicken and pat dry. Put in a 9 x 13 inch micro-safe baking dish with whole onions and bell pepper. Cover with waxed paper. Microwave at High power for 10 to 12 minutes until chicken is tender enough to pull away from bones. Let cool in pan. When cool, pull off chicken skin, then pull meat off bones in large pieces. Return meat to baking dish. Peel onions and cut in wedges. Add to chicken. Pull out stem and peel skin off pepper. Tear pepper into thin shreds and add to chicken with green chilies and corn. In a small bowl, drain liquid from tomatoes. Add tomatoes to chicken and cut in half with a spoon. To liquid, add soup, cilantro, if used, chili powder, cumin, oregano, salt and pepper. Stir, then pour over chicken. Stir gently to mix. Spread mixture into an even layer and sprinkle with olives. Spread cornmeal mixture evenly over all. Microwave at Medium-High power for 20 minutes, rotating dish several times for even cooking. Crust should look dry on top. Cook 2 to 3 minutes more, if necessary. Let stand 10 minutes before serving.
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