Latin Chicken And Rice Pot

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon extra virgin olive oil (EVOO)

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 at the grocery store

1 teaspoon poultry seasoning

1 tablespoon Goya brand Sazón seasoning blend

1 cup tomato sauce

1 box cup golden raisins (2 ounces or 1/4 cup)

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 onion, chopped

Several drops hot sauce

1/4 cup fresh flat leaf parsley (a handful), chopped

1/2 lemon or lime, juiced


2 ripe avocados, pitted and flesh spooned from skins

1/2 lemon, juiced

1 clove garlic

1 cup sour cream

Plaintain and corn chips (optional)

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