Peruvian Grilled Chicken With Tomato Rice

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Preheat grill to high heat; brush grill rack with oil.
  2. 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.
  3. Add chicken; marinate in refrigerator while you prepare rice and sauce.
  4. Heat 1 T oil in saucepan over medium-high heat.
  5. Add 1 cup onion; sauté 3 minutes.
  6. Stir in water and 1 T garlic; bring mixture to a boil.
  7. Add rice and salt; cover pan.
  8. Reduce heat to low; simmer rice 20 minutes.
  9. Fluff rice with a fork; stir in tomato.
  10. 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.).
  11. Heat 1 T oil in sauté pan.
  12. Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
  13. Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 30 seconds.
  14. Add broth and bread crumbs; bring to a boil.
  15. Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
  16. Keep mixture warm.
  17. Remove chicken from marinade, discarding marinade.
  18. 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.