Latin Chicken & Rice Pot

*HUBBY FAVORITE*

• 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
• 1 teaspoon poultry seasoning
• 1 tablespoon Goya brand Sazón seasoning blend a (I use some cumin, chili pepper, and any other seasoning I think is "mexican")
  
• 1 cup tomato sauce
• Salsa - for stir in/garnish
  

Avocado and Garlic Sour Cream:

• 2 ripe avocados, pitted and flesh spooned from skins
• 1/2 lemon, juiced
• 1 clove garlic
• Salt
• 1 cup sour cream

Pre-heat a medium pot over medium heat.
Add EVOO and butter. When butter melts into EVOO, add the cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1-2 minutes. Add chicken stock, poultry seasoning, Sazón seasoning, and tomato sauce. Bring the stock to a quick boil, about 2-3 minutes. When the liquid boils, reduce heat to low and cook 13-15 minutes, until rice is tender but still a little chewy in the center.
While the rice and chicken are working, 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.
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining sour cream with plantain and corn chips for dipping and scooping.