Peruvian Grilled Chicken With Tomato Rice - cooking recipe

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
2 tablespoons chopped fresh cilantro

Preparation

Preheat grill to high heat; brush grill rack with oil.
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.
Add chicken; marinate in refrigerator while you prepare rice and sauce.
Heat 1 T oil in saucepan over medium-high heat.
Add 1 cup onion; saute 3 minutes.
Stir in water and 1 T 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 T oil in saute pan.
Add 1/2 cup onion and 1 T 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 T lime juice, Parmesan ans 1 T 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 160\u00b0F.
Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.