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1
Preheat a medium pot over medium heat, add extra-virgin olive oil and butter.
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2
When butter melts into oil, add cut up chicken.
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3
Season the chicken with salt and pepper.
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4
Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
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5
Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
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6
Bring the stock to a quick boil, 2 or 3 minutes.
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7
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.
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8
While the rice and chicken are working, prepare the salsa.
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9
Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
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10
Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth.
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11
Adjust seasoning, then transfer to a small bowl.
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12
Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture.
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13
Turn off heat and let stand 5 minutes.
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14
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish.
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15
Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.
