Santa Fe Chicken
2 cans pineapple chunks
8 chicken breasts, boneless, skinless
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons oregano
4 cloves garlic, minced
2 large onions, chopped
2 cups rice
2 cans diced tomatoes
2 cans enchilada sauce
½ cup water
2 bell pepper, chunked
2 cups almond slivers
Season chicken with cumin, oregano, salt and pepper. Brown in 12” Dutch oven in 2 tablespoons olive oil. Remove and set aside. Saute onions until slightly tender then add almonds and garlic and cook until onions are transluscent. Drain pineapple and reserve juice. Add rice, pineapple juice, undrained tomatoes, enchilada sauce and water to Dutch oven. Add chicken and bell peppers.
Cook covered for 30 minutes over medium low heat or until rise is tender and chicken is done. Stir in pineapple, cover, let stand 5 minutes.