Latin Chicken and Rice Pot
If you want to add more gluten free recipes to your collection, Latin Chicken and Rice Pot might be a recipe you should try. This main course has 1028 calories, 42g of protein, and 47g of fat per serving. For $5.03 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. 12 people were impressed by this recipe. Head to the store and pick up onion, salt and pepper, juice of lemon, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns an awesome spoonacular score of 89%. Similar recipes include Latin-style Chicken And Rice, Latin-Style Chicken and Rice, and Latin Yellow Rice.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 ripe avocados, pitted and spoon flesh from skins
2 tablespoons butter
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
1/4 cup chopped fresh flat-leaf parsley, a handful
1 clove garlic
1 (2-ounce) box golden raisins, 1/4 cup
1 small green bell pepper, seeded and chopped
Several drops hot sauce
1/2 lemon or lime, juiced
1/2 lemon, juiced
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 cup Spanish olives with pimentos, drained and chopped
1 small white skinned onion, chopped
1 teaspoon poultry seasoning
Salt
Salt and pepper
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup sour cream
1 cup tomato sauce
2 vine ripe tomatoes, seeded and chopped
2 cups white rice
Equipment:
pot
food processor
bowl
Cooking instruction summary:
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. 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. Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes. 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.
Step by step:
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.
2. 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.
3. While the rice and chicken are working, prepare the salsa.
4. 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.
5. Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
6. Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish.
7. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.
Nutrition Information:
covered percent of daily need
