PERUVIAN GRILLED CHICKEN WITH TOMATO RICE RECIPE - (4.4/5)

Peruvian Grilled Chicken With Tomato Rice Recipe - (4.4/5) image

Provided by tammy1365

Number Of Ingredients 28

1/4 cup low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
4 boneless skinless chicken breast halves (6-8 oz each)
1 tablespoon extra virgin olive oil
1 cup diced onion
1 1/4 cups water
1 tablespoon minced garlic
2/3 cup dry medium grain rice
1/2 teaspoon kosher salt
1 cup seeded diced tomato
1/2 cup fresh breadcrumb
1/4 cup milk
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground annatto seed or 1/2 teaspoon paprika
1/2 cup low sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons freshly graated parmesan cheese
1 tablespoon ground walnuts
1/4 cup chopped walnuts
2 tablespoons chopped fresh cilantro

Steps:

Preheat grill to high heat; brush grill rack with oil. Combine soy sauce, 2 tablespoon lime juice, 1 tablespoon cumin, 1 tablespoon 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 tablespoon oil in saucepan over medium-high heat. Add 1 cup onion; sauté 3 minutes. Stir in water and 1 tablespoon 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 tablespoon oil in sauté pan. Add 1/2 cup onion and 1 tablespoon garlic to pan; sauté 3 minutes. Stir in 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and annatto; sauté 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 tablespoons lime juice, Parmesan and 1 tablespoon 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. 19 Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.