Chicken Serrano

Chicken Serrano


  • 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


  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.

Recipe and Photo: / CC BY-SA

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