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

Name: Oven Chicken Santa Fe--Via the Pass of the North
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can pineapple chunks; 2 chicken breasts, split; 1 (15 ounce) can black beans; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; 2 garlic cloves, crushed; 1 large onion, diced; 1 green pepper, chopped; 1 cup uncooked rice; 28 ounces whole tomatoes; 1 (15 ounce) can red enchilada sauce; ½ cup water; 24 black olives

Servings: persons

1 (20 ounce) can pineapple chunks
2 chicken breasts, split
1 (15 ounce) can black beans
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon Mexican oregano
2 garlic cloves, crushed
1 large onion, diced
1 green pepper, chopped
1 cup uncooked rice
28 ounces whole tomatoes
1 (15 ounce) can red enchilada sauce
½ cup water
24 black olives

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.
4
Cook until meat juices run clear.
5
Remove from skillet to a plate; keep warm
6
Add garlic and onion and saute in skillet with chicken drippings.
7
Add chopped green pepper and saute.
8
In a greased 3 quart cassarole dish, add the UNCOOKED rice, reserved pineapple juice, undrained tomatoes, enchilada sauce, black beans and water
9
Add chicken on top with onion, green pepper and all drippings.
10
Cover with foil and bake at 375 F 30-40 minutes.
11
Remove from oven.
12
Stir in pineapple and sliced black olives on top.
13
Let stand outside oeven for 5 minutes.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (20 ounce) can pineapple chunks, 2 chicken breasts, split, 1 (15 ounce) can black beans, 1 tablespoon olive oil, and more.

Yes, Oven Chicken Santa Fe--Via the Pass of the North falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!