Santa Fe Chicken
Source of Recipe
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List of Ingredients
Serving Size: 8
2 cans pineapple chunks - separate juice (keep)
8 chicken breasts
2 tbs olive oil
2 tsp cumin
2 tsp oregano
4 cloves garlic, pressed
2 large onion chopped
2 cups rice
2 cans chopped tomatoes
2 cans enchilada sauce
1/2 cup water
2 green bell pepper chunked
2 cups whole almonds toasted
Sprinkle chicken with salt and pepper. Brown in oil. Sprinkle with cumin and oregano � remove to platter when browned. Add garlic and onion, saut�. Add rice, reserved juice, undrained tomatoes, enchilada sauce and water to Dutch oven. Add chicken and saut�ed vegetables, scraping all drippings into dish. Cover, bake for 30 minutes. Stir in pineapple, bell pepper and almonds. Cover, stand 5 minutes.
Recipe
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