Latin Chicken & Rice Pot

Written By Savannah Bukant

My mom made us this dinner growing up. It was a family favorite. I recall having to ration the avocado cream sauce because everyone loved it so much.

Outside of the toppings, this meal cooks in a single pot for easy clean up. The recipe I’ve shared below is adapted from Rachael Ray’s recipe on the Food Network.

 

Ingredients 

  • 1 TBC extra-virgin olive oil

  • 2 TBS butter

  • 1 onion, finely diced

  • 1 pound chicken tender, breast, or thigh, cut into bite-sized pieces

  • Salt and pepper

  • 1 and 1/2 cups white rice

  • 2 and 3/4 cups chicken or vegetable broth

  • 1 teaspoon poultry seasoning (or a blend of oregano, thyme, rosemary, and marjoram)

  • 1 TBS of Sazon seasoning (or equal parts cumin, coriander, oregano, and garlic powder, plus a dash of turmeric or annatto for color)

  • 1 teaspoon smoked paprika

  • 1 cup of tomato sauce (or equal parts tomato paste + water)

  • 1/4 c golden raisins

  • Toppings of choice (cilantro, tomatoes, salsa, hot sauce, olives…make it your own!)

Avocado sour cream

  • 2 ripe avocados, mashed

  • 1 cup sour cream (or non-dairy yogurt of choice)

  • 1/2 lemon, juiced

  • 1 clove garlic, minced

  • 1/4 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • Salt and pepper, to taste

 

Instructions 

  • Preheat a medium pot over medium heat. Add olive oil and butter. Once melted, add the onion and mix. Cook for 3-5 minutes, until onions become aromatic and translucent.

  • Add the cut up chicken. Season with salt and pepper. Lightly brown the chicken.

  • Add the rice and cook another 1-2 minutes

  • Add the chicken stock, poultry seasoning, Sazon seasoning, tomato sauce, and raisins. Bring the stock to a boil for 2-3 minutes, then reduce heat to low and cook for 13-15 minutes, until the rice is tender.

  • While the pot is cooking, prepare the avocado cream, either mixing by hand or in a food processor until smooth. Adjust the seasonings.

  • Scoop the chicken and rice into bowls, and top it generously with the avocado cream and any other toppings.

Storage

  • Store leftovers in airtight glass containers in the refrigerator, separately from the rice. To reheat, pour back into a pot on the stove with a splash of water or broth.

  • To freeze leftovers: scoop into glass jars with at least 1 inch of empty space. Wait until it has cooled completely to put into the freezer.

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Savannah Bukant
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