PERUVIAN GRILLED CHICKEN WITH TOMATO RICE
This dish reflects the country's native Spanish and Japanese food traditions.It is a cross-cultural collaboration of a Brazilian rice recipe and a Peruvian chicken classic, but the fusion doesn't end there. The marinade for the chicken is a prime example - it combines Asian soy sauce and lime juice as its base, then is seasoned with New World chili powder and old world cumin and oregano.;) CusineAtHome Magazine, Issue 79, February 2010 edition.
Provided by Manami
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Preheat grill to high heat; brush grill rack with oil.
- Combine soy sauce, 2 T lime juice, 1 T cumin, 1 T oil, oregano and chili powder in large bowl or large resealable plastic bag.
- Add chicken; marinate in refrigerator while you prepare rice and sauce.
- Heat 1 T oil in saucepan over medium-high heat.
- Add 1 cup onion; sauté 3 minutes.
- Stir in water and 1 T garlic; bring mixture to a boil.
- Add rice and salt; cover pan.
- Reduce heat to low; simmer rice 20 minutes.
- Fluff rice with a fork; stir in tomato.
- Soak bread crumbs in milk in a bowl.(Bread crumbs are the main thickener for the sauce, but the Parmesan and ground walnuts also do their part.).
- Heat 1 T oil in sauté pan.
- Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
- Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 30 seconds.
- Add broth and bread crumbs; bring to a boil.
- Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
- Keep mixture warm.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF.
- Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
Nutrition Facts : Calories 542.1, Fat 20.3, SaturatedFat 3.5, Cholesterol 72.8, Sodium 1139.1, Carbohydrate 53.5, Fiber 4.3, Sugar 6.8, Protein 37.2
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