| | Santa Fe Oven Chicken
one 20 ounce can of Dole pineapple chunks
2 whole chicken breasts, split
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of oregano, crumbled
2 large cloves garlic, pressed
1 large onion, chopped
1 cup of uncooked rice
one 14 1/2 ounce can of whole tomatoes, chopped
one 10 ounce can of enchilada sauce
1 cup of raisins
1/2 cup of water
1 green bell pepper, seeded, chunked
1 cup of whole almonds, toasted
Drain the pineapple, reserve juice. Sprinkle the chicken with salt. Brown in oil. Sprinkle with cumin and oregano. Add garlic and onion. Sauté. Add rice, reserved juice, undrained tomatoes, enchilada sauce, raisins and water to a 3 quart casserole dish. Add chicken and sautéed vegetables, scraping all drippings into casserole dish. Cover, bake in 375ºF. oven for 30 minutes. Stir in pineapple, bell pepper and almonds. Cover and let stand for 5 minutes. Serves 4 |
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