Peruvian Grilled Chicken With Tomato Rice
From choclytcandy 14 years agoIngredients
- Chicken: shopping list
- 1/4 cup low-sodium soy sauce shopping list
- 2 tbs fresh lime juice shopping list
- 1 tbs ground cumin shopping list
- 1 tbs extra virgin olive oil shopping list
- 1 tsp dried oregano shopping list
- 1 tsp chili powder shopping list
- 4 boneless, skinless chicken breast halves, trimmed (6-8 oz each) shopping list
- Rice: shopping list
- 1 tbs extra virgin olive oil shopping list
- 1 cup diced onion shopping list
- 1 1/4 cups water shopping list
- 1 tbs minced garlic shopping list
- 2/3 cup dry medium-grain rice shopping list
- 1/2 tsp kosher salt shopping list
- 1 cup, seeded, diced tomato shopping list
- Sauce: shopping list
- 1/2 cup fresh bread crumbs shopping list
- 1/4 cup milk shopping list
- 1/2 cup diced onion shopping list
- 1 tbs minced garlic shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp chili powder shopping list
- 1/2 tsp annatto powder or paprika shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 2 tbs fresh lime juice shopping list
- 2 tbs grated parmesan cheese shopping list
- 1 tbs ground walnuts shopping list
- 1/4 cup chopped walnuts shopping list
- 2 tbs chopped fresh cilantro shopping list
How to make it
- Preheat grill to high heat. Brush rack with oil.
- Combine soy sauce, 2 tbs lime juice, 1 tbs cumin, 1 tbs oil, oregano, and chili powder in a large bowl or plastic bag. Add chicken; marinate in refrigerator while you prepare rice and sauce.
- Heat 1 tbs oil in a saucepan over medium-high heat. Add 1 cup onion' saute 3 minutes. Stir in water and 1 tbs 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.
- Heat 1 tbs oil in a saute pan. Add 1/2 cup onion and 1 tbs garlic to pan; saute 3 minutes. Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; saute 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 tbs lime juice, Parmesan, and 1 tbs ground walnuts. Keep mixture warm.
- Remove chicken from marinade. Discard marinade. Grill chicken covered, over direct heat, 6 minutes on each side or until chicken reaches 160 degrees. Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
The Rating
Reviewed by 2 people-
Now this I gotta try!!! I ate some hot sauce my brother-in-law made WHEWIE HOT!!!! i am still recovering.. hahaha HIGH FIVE FORKS!!!
snowcat17 in Milwaukee loved it
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