Peruvian Grilled Chicken With Tomato Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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