Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 2 tablespoons 30ml Butter

  3. 1 lb 454g / 16oz Boneless skinless chicken tenders,

  4. Breasts, or thighs - cut bite-size pieces

  5. Freshly-ground black pepper - to taste

  6. 2 cups 320g / 11oz White rice

  7. 3 cups 711ml Chicken stock

  8. 1 teaspoon 5ml Poultry seasoning

  9. 1 tablespoon 15ml Sazon seasoning blend

  10. (Goya brand recommended)

  11. 1 cup 237ml Tomato sauce

  12. 1 Box golden raisins - (2 oz)

  13. Olive and Pepper Salsa

  14. 1 cup 146g / 5.1oz Spanish olives with pimentos - drained, chopped

  15. 2 Vine-ripe tomatoes - seeded, chopped

  16. 1 Green bell pepper - seeded, chopped (small)

  17. 1 White-skinned onion - chopped (small)

  18. Several drops hot sauce

  19. 1/4 cup 10g / 0.4oz Chopped fresh flat-leaf parsley

  20. 1/2 Lemon or lime - juiced

  21. Avocado and Garlic Sour Cream

  22. 2 Ripe avocados - pitted, and Flesh spooned from skins

  23. 1/2 Lemon - juiced

  24. 1 Garlic clove

  25. Salt - to taste

  26. 1 cup 237ml Sour cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

  4. 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.

  5. This recipe yields 4 servings.


Send feedback