1 c  Vegetable Juice Cocktail
2 tb Red Wine Vinegar
2 ts Hot Sauce
1/2 ts Oregano
1 cl Garlic
4    Skinned Drumsticks
(1 /2 lB.)
2 tb Chopped Celery
2 tb Diced Green Bell Pepper
2 tb Chopped Onion
1 tb Cornstarch
4 c  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 e 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.