Chicken Serrano

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the chicken breast halves with salt and place them in the skillet, cooking for 4-5 minutes per side until golden brown.

Remove the cooked chicken from the skillet and set aside on a plate.

Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Add the uncooked rice and toast it for 2-3 minutes, stirring frequently, until the rice becomes fragrant and lightly golden.

Stir in the minced garlic and white parts of the green onions, cooking for about 1 minute until fragrant.

Pour the chicken broth into the skillet and bring to a boil, stirring to combine with the rice.

Return the chicken breasts to the skillet, nestling them into the rice. Add the whole serranos and reduce the heat to low.

Cover the skillet with a tight-fitting lid and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and stir in the diced tomato, cilantro leaves, and lime juice until well combined.

Top with the reserved green parts of the green onions and serve immediately.