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    You are in: Home / Recipes / Peruvian Grilled Chicken With Tomato Rice Recipe
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    Peruvian Grilled Chicken With Tomato Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE CHICKEN

    FOR THE RICE

    FOR THE SAUCE

    Directions:

    1. 1
      Preheat grill to high heat; brush grill rack with oil.
    2. 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. 3
      Add chicken; marinate in refrigerator while you prepare rice and sauce.
    4. 4
      Heat 1 T oil in saucepan over medium-high heat.
    5. 5
      Add 1 cup onion; sauté 3 minutes.
    6. 6
      Stir in water and 1 T garlic; bring mixture to a boil.
    7. 7
      Add rice and salt; cover pan.
    8. 8
      Reduce heat to low; simmer rice 20 minutes.
    9. 9
      Fluff rice with a fork; stir in tomato.
    10. 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. 11
      Heat 1 T oil in sauté pan.
    12. 12
      Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
    13. 13
      Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 30 seconds.
    14. 14
      Add broth and bread crumbs; bring to a boil.
    15. 15
      Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
    16. 16
      Keep mixture warm.
    17. 17
      Remove chicken from marinade, discarding marinade.
    18. 18
      Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF.
    19. 19
      Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Peruvian Grilled Chicken With Tomato Rice

    Serving Size: 1 (448 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 542.1
     
    Calories from Fat 182
    33%
    Total Fat 20.3 g
    31%
    Saturated Fat 3.4 g
    17%
    Cholesterol 72.7 mg
    24%
    Sodium 1139.0 mg
    47%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 4.3 g
    17%
    Sugars 6.8 g
    27%
    Protein 37.2 g
    74%

    The following items or measurements are not included:

    ground annatto seed

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