One-Pot Latin Chicken and Rice

Looking for a hearty, flavorful meal that’s easy enough for a weeknight but impressive enough for guests? This Latin chicken and rice pot checks all the boxes. Packed with tender chicken, fluffy rice, sweet golden raisins, and a medley of seasonings, it’s served with a zesty olive and pepper salsa and a creamy avocado-garlic topping for the perfect balance of savory and fresh.

Ingredients

Main Dish

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons butter

• 1 pound boneless, skinless chicken (tenders, breasts, or thighs), cut into bite-sized pieces

• Salt and black pepper, to taste

• 2 cups white rice

• 3 cups chicken stock

• 1 teaspoon poultry seasoning

• 1 tablespoon Sazon seasoning blend (e.g., Goya)

• 1 cup tomato sauce

• 1 (2-ounce) box golden raisins (about ¼ 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 onion, chopped

• Several drops hot sauce

• ¼ cup chopped fresh flat-leaf parsley

• Juice of ½ lemon or lime

• Salt, to taste

Avocado and Garlic Sour Cream

• 2 ripe avocados, pitted and flesh scooped out

• Juice of ½ lemon

• 1 clove garlic

• Salt, to taste

• 1 cup sour cream

Directions

1. Cook the Chicken and Rice:
   Preheat a medium pot over medium heat. Add olive oil and butter. Once the butter melts, add the chicken, season with salt and pepper, and lightly brown. Stir in the rice and cook for 1–2 minutes.

2. Add Liquids and Seasonings:
   Add chicken stock, poultry seasoning, Sazon, tomato sauce, and raisins. Bring to a boil (about 2–3 minutes), then reduce heat to low. Cook for 13–15 minutes, or until rice is tender but slightly chewy in the center.

3. Make the Salsa:
   While the rice cooks, combine all salsa ingredients in a bowl. Adjust salt and hot sauce to taste.

4. Prepare Avocado Sour Cream:
   Blend all avocado cream ingredients in a food processor until smooth. Adjust seasoning and transfer to a small bowl.

5. Finish and Serve:
   Stir ½ cup of salsa into the chicken and rice mixture. Turn off heat and let stand for 5 minutes.
   Serve in shallow bowls, topping with spoonfuls of salsa and avocado cream. Leftover salsa and cream pair perfectly with plantains or tortilla chips.

Why You’ll Love It

This dish brings together classic Latin flavors with a mix of textures and colors. The sweet raisins balance the savory chicken, while the fresh salsa and creamy avocado topping add a bright, refreshing finish.

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