Latin Chicken and Rice Pot | Food Stuff

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 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
• 2 vine ripe tomatoes, seeded and chopped
• 2 cups white rice