STEPS

1. Preheat oven to 450 degrees F. Halve, peel, and large dice red onion. Thinly slice the scallions, separating the white bottoms and hollow green tops.
2. Peel & small dice the orange. Place in bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt & pepper; stir to combine
3. Cut off and discard pepper stems; cut peppers into 1-inch pieces. Thoroughly wash hands immediately after handling.
4. In a bowl, whisk together the sour cream and half (1/4 cup) of the tomatillo-poblano sauce. Salt & pepper to taste.
5. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling.
6. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12-14 minutes, or until the water is absorbed and the rice is tender. Turn off the heat and fluff with fork. Cover to keep war.
7. Place the diced onion and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt & pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from oven.
8. In a medium pan (non-stick is preferred), heat a drizzle of olive oil on medium-heat until hot. Add pepitas; season with salt & pepper. Cook, stirrting frequently, 2 to 3 minutes, or until browned (Caution, the pepitas may pop as they toast).
9. Pat the chicken dry with paper towels; season with salt & pepper. In the same pan, heat a drizzle of olive oil on medium high heat until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until the chicken is coated through and through. Turn off the heat.
10. Add the sliced white bottoms of the scallions and remaining tomatillo-poblano sauce (Caution, the liquid may splatter), season with salt & pepper. Cook, stirring frequently, 3 to 4 minutes or until the chicken is coated and cooked through. Turn off heat.
11. Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt & pepper to taste.
12. Serve the finished rice topped with the cooked chicken (including any sauce from the pan), roasted vegetables, and orange sals. Drizzle with the tomatillo sour cream.