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.

Photo by Tammy L.
Adapted from food.com

PREP TIME

25

minutes

TOTAL TIME

65

minutes

SERVINGS

1

servings

PREP TIME

25

minutes

TOTAL TIME

65

minutes

SERVINGS

1

servings

Adapted from food.com

Ingredients

  • 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

Directions

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.

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