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Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
• Salt and pepper
• 2 cups white rice
• 3 cups chicken stock, available in paper boxes on the soup aisle of market
• 1 teaspoon poultry seasoning
• 1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
• 1 cup tomato sauce
• 1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

• 1 cup Spanish olives with pimentos, drained and chopped
• 2 vine ripe tomatoes, seeded and chopped
• 1 small green bell pepper, seeded and chopped
• 1 small white skinned onion, chopped
• Several drops hot sauce
• 1/4 cup chopped fresh flat-leaf parsley, a handful
• 1/2 lemon or lime, juiced
• Salt

Avocado and Garlic Sour Cream:

• 2 ripe avocados, pitted and spoon flesh from skins
• 1/2 lemon, juiced
• 1 clove garlic
• Salt
• 1 cup sour cream

Description

Food Network Invites You To Try This Latin Chicken And Rice Pot Recipe From Rachael Ray.

Food Network