Peruvian Grilled Chicken With Tomato Rice Recipe

Name: Peruvian Grilled Chicken With Tomato Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN; 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); FOR THE RICE; 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; FOR THE SAUCE; 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

Servings: persons

FOR THE CHICKEN
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)
FOR THE RICE
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
FOR THE SAUCE
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

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

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: FOR THE CHICKEN, 1/4 cup low sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon ground cumin, and more.

Yes, Peruvian Grilled Chicken With Tomato Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Grilled Chicken With Tomato Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions