1 cup olives spanish with pimentos, drained and chopped
1 small skinned onion white chopped
1 teaspoon poultry seasoning
4 servings salt
4 servings salt and pepper
3 teaspoons sazon seasoning blend spanish with mexican and foods in market (recommended: Goya)
1 cup cup heavy whipping cream sour
1 cup tomato sauce
2 vine tomatoes ripe seeded chopped
2 cups rice white
Equipment
food processor
bowl
pot
Directions
Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
While the rice and chicken are working, prepare the salsa.
Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish.
Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.
