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1
Preheat grill to high heat; brush grill rack with oil.
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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.
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3
Add chicken; marinate in refrigerator while you prepare rice and sauce.
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4
Heat 1 T oil in saucepan over medium-high heat.
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5
Add 1 cup onion; saute 3 minutes.
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6
Stir in water and 1 T garlic; bring mixture to a boil.
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7
Add rice and salt; cover pan.
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8
Reduce heat to low; simmer rice 20 minutes.
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9
Fluff rice with a fork; stir in tomato.
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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.).
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11
Heat 1 T oil in saute pan.
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12
Add 1/2 cup onion and 1 T garlic to pan; saute 3 minutes.
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13
Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; saute 30 seconds.
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14
Add broth and bread crumbs; bring to a boil.
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15
Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
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16
Keep mixture warm.
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17
Remove chicken from marinade, discarding marinade.
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18
Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160u00b0F.
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19
Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
