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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.

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  • 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


Servings 1
Preparation time 25mins
Cooking time 65mins
Adapted from


Step 1

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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