OVEN CHICKEN SANTA FE|
1 can (20 oz.) pineapple
2 whole chicken breasts, cut
into 1-inch chunks
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. oregano, crumbled
2 large cloves garlic, pressed
1 large onion, chopped
1 c. uncooked rice
1 can (14 1/2 oz.) whole
1 can (10 oz.) enchilada sauce
1 c. raisins (optional)
1/2 c. water
1 green bell pepper, seeded
1 c. whole almonds, toasted
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, undrained
tomatoes, enchilada sauce, bell pepper, raisins (if used) and
water to a 3 quart casserole. Add chicken and sauteed vegeta-
bles, scraping all drippings into casserole dish. Cover; bake
in a 375 degrees oven for 30 minutes. Stir in pineapple and almonds.
Cover; let stand 5 minutes. Serves 4.
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