Latin Chicken and Rice

Source: saved recipe (Google Drive)

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 tbsp butter
• 1 lb boneless, skinless chicken (tenders, breasts, or thighs), cut into bite-size pieces
• 1 lb hot sausage of choice, cut into chunks
• Salt and pepper
• 2 cups white rice
• 3 cups chicken stock
• 1 tsp poultry seasoning
• 1 tbsp (3 tsp) Sazon seasoning blend (Goya recommended)
• 1 cup tomato sauce

Salsa

• 2 vine-ripe tomatoes, seeded and chopped
• 1 small green bell pepper, seeded and chopped
• 1 small white onion, chopped
• Several drops hot sauce
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 lemon or lime, juiced
• Salt, to taste

Directions

1. Preheat a medium pot over medium heat; add the olive oil and butter. Once the butter melts into the oil, add the chicken and season with salt and pepper. Stir and lightly brown, then add the sausage and cook a couple of minutes more.
2. Add the rice and cook 1-2 minutes more. Add the chicken stock, poultry seasoning, Sazon seasoning, and tomato sauce. Bring to a quick boil for 2-3 minutes.
3. Reduce heat to low and cook 13-15 minutes, until the rice is tender but still a little chewy in the center.
4. While the rice and chicken cook, prepare the salsa: combine all salsa ingredients in a small bowl and adjust salt and hot sauce to taste.
5. Stir 1/2 cup of the salsa into the chicken and rice mixture. Turn off heat and let stand 5 minutes.
6. Serve in shallow bowls with spoonfuls of salsa as garnish.