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Sweet Chili Chicken

main dish, poultry, chili, microwave

2 1/2 lb chicken legs; with thighs attached, ski
1/2 cup low-salt tomato sauce
1/4 cup tomato-based chili sauce
1 1/2 tablespoon white wine vinegar
1 1/2 tablespoon firmly packed brown sugar
1 1/2 tablespoon green onion; minced
3/4 teaspoon dry mustard
3/4 teaspoon chile powder
1/2 teaspoon worcestershire

Rinse chicken and pat dry. In a shallow 2-2 1/2 quart microwave-safe baking dish, stir together tomato sauce, chili sauce, vinegar, sugar, onion, mustard, chile powder and Worcestershire sauce. Add chicken, turn to coat, and arrange with thighs toward outside of dish. Cover and microwave on HIGH (100%) for 10 minutes, giving dish a half turn after 5 minutes. Turn chicken to bring uncooked portions to outside of dish; spoon sauce over chicken. Microwave, uncovered on HIGH (100%) for 8 minutes, giving the dish a half turn after 4 minutes. Let stand for 3-5 minutes. Meat near thigh bone should no longer be pink; cut to test. Per serving, 247 calories, 34 g protein, 12 g carbohydrate, 7 g at, 130 mg cholesterol, 387 mg sodium. Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Yield: 4 servings

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