Santa Fe Chicken

Santa Fe Chicken


Makes 8

  • 2  cans pineapple chunks
  • 8  chicken breasts
  • 2  Tbsp  olive oil
  • 2  tsp  cumin
  • 2  tsp  oregano
  • 4  cloves garlic, pressed
  • 2  large onions, chopped
  • 2  c  rice
  • 2  cans diced tomatoes
  • 2  cans enchilada sauce
  • 1/2  c  water
  • 2  bell peppers, chunked
  • 2  c  almonds


Drain pineapple and reserve juice. Season chicken with salt and pepper. Brown in oil. Sprinkle with cumin and oregano - remove to platter when browned. Add garlic, almonds and onion to skillet and sauté. Add rice, reserved juice, undrained tomatoes, enchilada sauce and water to Dutch oven. Add chicken and sautéed vegetables, scraping all drippings into dish. Cover, bake for 30 minutes on medium hook over low heat. Stir in pineapple and bell pepper. Cover, let stand 5 minutes.

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