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OVEN CHICKEN SANTA FE 1 can (20 oz.) pineapple chunks 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 tomatoes, chopped 1 can (10 oz.) enchilada sauce 1 c. raisins (optional) 1/2 c. water 1 green bell pepper, seeded and chunked 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |