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Oven Chicken Santa Fe--Via the Pass of the North

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“I love the flavors of this recipe! You've got sweet with the pineapple, smoky with the cumino, heat with the enchilada sauce, savory, lovely, nothing else I would ask for. I added the black beans just to kick up the fiber and color of the recipe. This is dated June 24,1986 from The El Paso Times newspaper and clipped by my mother.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserve juice; set both aside
  2. Sprinkle chicken with salt, and brown in 1 T olive oil in medium hot skillet.
  3. Sprinkle chicken with cumin and oregano. Cook until meat juices run clear. Remove from skillet to a plate; keep warm
  4. Add garlic and onion and saute in skillet with chicken drippings.
  5. Add chopped green pepper and saute.
  6. In a greased 3 quart cassarole dish, add the UNCOOKED rice, reserved pineapple juice, undrained tomatoes, enchilada sauce, black beans and water
  7. Add chicken on top with onion, green pepper and all drippings.
  8. Cover with foil and bake at 375 F 30-40 minutes.
  9. Remove from oven. Stir in pineapple and sliced black olives on top.
  10. Let stand outside oeven for 5 minutes.

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