Latin Chicken and Rice Pot

Name: Latin Chicken and Rice Pot
Ingredients: 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 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, available in paper boxes on the soup aisle of market; 1 teaspoon poultry seasoning; 1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market; 1 cup tomato sauce; 1 (2-ounce) box golden raisins, 1/4 cup; 1 cup Spanish olives with pimentos, drained and chopped; 2 vine ripe tomatoes, seeded and chopped; 1 small green bell pepper, seeded and chopped; 1 small white skinned onion, chopped; Several drops hot sauce; 1/4 cup chopped fresh flat-leaf parsley, a handful; 1/2 lemon or lime, juiced; Salt; 2 ripe avocados, pitted and spoon flesh from skins; 1/2 lemon, juiced; 1 clove garlic; 1 cup sour cream