Oven Chicken Santa Fe
Cheryl
ingredients
- 1 can pineapple chunks
- 2 whole chicken breasts, split
- 1 Tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon oregano, crumbled
- 2 large cloves garlic, minced
- 1 large onion, chopped
- 1 Cup uncooked rice
- 14.5 ounce can diced tomatoes
- 10 ounce can enchilada sauce
- 1 Cup raisins
- 1/2 Cup water
- 1 Cup sliced almonds, toasted
directions
- 1
Preheat oven to 375.
- 2
Drain pineapple, reserve juice.
- 3
Sprinkle chicken with salt. Brown in oil. Remove from pan and sprinkle with cumin and oregano.
- 4
Add garlic and onion to pan and saute.
- 5
Add rice, reserved juice, undrained tomatoes, enchilda sauce, raisins and water to a 3 quart casserole dish. Add chicken and sauteed vegetables, including the drippings.
- 6
Cover and bake 60-90 minutes until chicken is tender.
- 7
Stir in pineapple and almonds.
- 8
Cover and let stand for 5 minutes.
Source: Rita Mitchell
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