OVEN CHICKEN SANTA FE

OVEN CHICKEN SANTA FE image

Yield 4 people

Number Of Ingredients 14

1 can (20 oz.) pineapple chunks
2 whole chicken breasts, split (or four boneless chicken breasts)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon oregano, crumbled
2 large cloves garlic, pressed
1 large onion, chopped
1 cup uncooked rice
1 can (14.1/2) whole tomatoes, chopped
1 can (10 oz) enchilada sauce
1 cup raisins
1/2 cup water
1 green bell pepper, seeded, chunked
1 cup whole almonds, toasted

Steps:

Drain pineapple, reserve juice,. Sprinkle chicken with salt. Brown in oil. Sprinkle with cumin and oregano. Add garlic and onion. Saute. Add rice, reserved juice, un-drained tomatoes, enchilada sauce, raisins and water to a 3 quart casserole. Add chicken and sauteed vegetables, scraping all drippings into casserole dish. Cover, bake in 375 degree oven for 45 minutes. Stir in pineapple, bell pepper and almonds. Cover, stand 5 minutes. If using boneless chicken breasts, you can skip oven step and just let mixture simmer on stove until rice is done.