Chicken Serrano

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

Directions

1. 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.
2. 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.
3. Add salt and broth. Bring to a boil; stir once or twice. Reduce heat.
4. 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.
5. Heat remaining 2 tablespoons oil in small skillet until hot.
6. Add green part of the onions and cook over medium heat 1 minute.
7. Add tomato and the remaining serranos, finely chopped; cook 1 minute.
8. Stir in cilantro and cook 1 minute longer. Remove from heat and add lime juice.
9. Add green onion mixture to rice and toss lightly.
10. Serve immediately with refried beans, if desired.