Difference between revisions of "Chicken Serrano"
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* Juice of 1 [[lime]] | * Juice of 1 [[lime]] | ||
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# Heat 2 tablespoons [[oil]] in large skillet over medium heat until hot. Add [[chicken]]; cook until light brown on both sides. Remove [[chicken]]; set aside. | # Heat 2 tablespoons [[oil]] in large skillet over medium heat until hot. Add [[chicken]]; cook until light brown on both sides. Remove [[chicken]]; set aside. | ||
# To same skillet add [[rice]]; cook and stir about 3 minutes or until [[rice]] is lightly browned. Add white part of the [[onion]]s and [[garlic]]; cook 1 minute. | # To same skillet add [[rice]]; cook and stir about 3 minutes or until [[rice]] is lightly browned. Add white part of the [[onion]]s and [[garlic]]; cook 1 minute. | ||
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<references/> | <references/> | ||
[[Category:Mexican cuisine]] | [[Category:Mexican cuisine]] | ||
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[[Category:Poultry Recipes]] | [[Category:Poultry Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Latest revision as of 10:47, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 4 tablespoons vegetable oil, divided
- 8 chicken breast halves, skinned and boned
- 1 cup uncooked rice
- 6 green onions (green and white parts chopped separately)
- 1 clove garlic, minced
- 1 teaspoon salt
- 2 cups chicken broth
- 4 chiles serranos, separated
- 1 large tomato, peeled and diced
- ¾ cup cilantro leaves, coarsely chopped
- Juice of 1 lime
Procedures
- Heat 2 tablespoons oil in large skillet over medium heat until hot. Add chicken; cook until light brown on both sides. Remove chicken; set aside.
- To same skillet add rice; cook and stir about 3 minutes or until rice is lightly browned. Add white part of the onions and garlic; cook 1 minute.
- Add salt and broth. Bring to a boil; stir once or twice. Reduce heat.
- Arrange chicken on top of rice and insert 3 whole* serranos randomly into rice. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
- Heat remaining 2 tablespoons oil in small skillet until hot.
- Add green part of the onions and cook over medium heat 1 minute.
- Add tomato and the remaining serranos, finely chopped; cook 1 minute.
- Stir in cilantro and cook 1 minute longer. Remove from heat and add lime juice.
- Add green onion mixture to rice and toss lightly.
- Serve immediately with refried beans, if desired.
