Grilled Peruvian Chicken with Spiced Tomato Rice
Experience a culinary adventure with this Grilled Peruvian Chicken paired with aromatic Spiced Tomato Rice. This dish beautifully marries the vibrant flavors of Peru with the subtle influences of Asian cuisine, offering a delectable fusion that tantalizes your taste buds. The chicken, marinated in a savory blend of soy sauce, fresh lime juice, and a medley of spices, becomes incredibly tender and flavorful when grilled to perfection. Meanwhile, the tomato-infused rice serves as a comforting bed, enhanced by the richness of sautéed onions, garlic, and a hint of chili. Garnished with walnuts and fresh cilantro, this dish not only delights the palate but also adds a beautiful presentation to your table. Perfect for family gatherings or a cozy dinner, this recipe celebrates the essence of cross-cultural cooking.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Low sodium soy sauce
1/4 cup (none)
Fresh lime juice
4 tablespoons (divided) (none)
Ground cumin
1 1/2 tablespoons (divided) (none)
Extra virgin olive oil
3 tablespoons (divided) (none)
Dried oregano
1 teaspoon (none)
Chili powder
1 1/2 teaspoons (divided) (none)
Boneless skinless chicken breast halves
4 (6-8 oz each) (none)
Diced onion
1 1/2 cups (divided) (diced)
Water
1 1/4 cups (none)
Minced garlic
2 tablespoons (divided) (minced)
Dry medium grain rice
2/3 cup (none)
Kosher salt
1/2 teaspoon (none)
Seeded diced tomato
1 cup (seeded and diced)
Fresh breadcrumbs
1/2 cup (none)
Milk
1/4 cup (none)
Ground annatto seed or paprika
1/2 teaspoon (none)
Low sodium chicken broth
1/2 cup (none)
Freshly grated Parmesan cheese
2 tablespoons (none)
Ground walnuts
1 tablespoon (none)
Chopped walnuts
1/4 cup (none)
Chopped fresh cilantro
2 tablespoons (none)
Instructions
1
Preheat your grill to high heat and brush the grill rack with a light coating of olive oil to prevent sticking.
2
In a large bowl or resealable plastic bag, combine the low sodium soy sauce, fresh lime juice, ground cumin, extra virgin olive oil, dried oregano, and chili powder to create the marinade.
3
Add the boneless, skinless chicken breast halves to the marinade. Make sure they are well coated, then cover the bowl or seal the bag and marinate in the refrigerator for at least 30 minutes to let the flavors meld.
4
While the chicken marinates, prepare the tomato rice. Heat 1 tablespoon of extra virgin olive oil in a saucepan over medium-high heat. Add 1 cup of diced onion and sauté for about 3 minutes or until the onion becomes translucent.
5
Stir in 1 1/4 cups of water and 1 tablespoon of minced garlic; bring the mixture to a rolling boil.
6
Add 2/3 cup of dry medium grain rice and 1/2 teaspoon of kosher salt to the pan. Cover the pan, reduce the heat to low, and simmer for 20 minutes.
7
Once cooked, fluff the rice with a fork and gently fold in 1 cup of seeded, diced tomatoes for a fresh burst of flavor.
8
In a separate bowl, soak 1/2 cup of fresh breadcrumbs in 1/4 cup of milk while you prepare the sauce.
9
In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1 tablespoon of minced garlic, sautéing for 3 minutes until fragrant.
10
Stir in 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of annatto seed or paprika. Sauté for an additional 30 seconds to release the spices' aromas.
11
Add 1/2 cup of low sodium chicken broth and the soaked breadcrumbs to the pan. Bring the mixture to a boil, then remove from heat.
12
Stir in 2 tablespoons of fresh lime juice, 2 tablespoons of freshly grated Parmesan cheese, and 1 tablespoon of ground walnuts to create a creamy sauce. Keep warm until serving.
13
Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for about 6 minutes on each side, or until it reaches an internal temperature of 160°F (70°C).
14
To serve, plate the grilled chicken alongside the tomato rice, drizzling the creamy sauce over the top. Garnish with 1/4 cup of chopped walnuts and freshly chopped cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Peruvian Chicken with Spiced Tomato Rice?
It is a fusion dish that combines tender marinated chicken with aromatic tomato-infused rice, blending traditional Peruvian flavors with subtle Asian influences.
How long should the chicken be marinated?
The chicken should be marinated in the refrigerator for at least 30 minutes to allow the flavors to meld.
What are the ingredients in the chicken marinade?
The marinade consists of low sodium soy sauce, fresh lime juice, ground cumin, extra virgin olive oil, dried oregano, and chili powder.
To what internal temperature should the chicken be cooked?
The chicken is cooked until it reaches an internal temperature of 160°F (70°C).
What kind of rice is best for the spiced tomato rice?
Dry medium grain rice is recommended for this recipe to achieve the best texture.
How do you prepare the tomato rice?
Sauté onions, add water and garlic, bring to a boil, then simmer with rice for 20 minutes before folding in fresh diced tomatoes.
Can I substitute annatto seed in the sauce?
Yes, if you do not have annatto seed, paprika is an excellent substitute for both color and flavor.
Why are breadcrumbs soaked in milk for this recipe?
Soaking breadcrumbs in milk creates a panade that helps thicken the sauce and gives it a creamy consistency.
What type of chicken is used?
The recipe calls for 4 boneless, skinless chicken breast halves, approximately 6-8 oz each.
How is the creamy sauce made?
It is made by sautéing onions, garlic, and spices, adding chicken broth and soaked breadcrumbs, and finishing with lime juice, Parmesan cheese, and ground walnuts.
Is the dish spicy?
The dish has a mild heat from the chili powder used in both the marinade and the sauce, but it is generally considered flavorful rather than hot.
How should I prevent the chicken from sticking to the grill?
Preheat the grill to high heat and brush the grill rack with a light coating of olive oil before placing the chicken on it.
What garnishes are suggested for this dish?
The dish is garnished with chopped walnuts and freshly chopped cilantro.
Can I use regular soy sauce instead of low sodium?
Yes, but you may want to reduce the amount of added kosher salt to avoid the dish becoming too salty.
How long does it take to grill the chicken?
The chicken typically takes about 6 minutes on each side depending on the thickness of the breasts.
What is the purpose of the walnuts in the sauce?
Ground walnuts add richness and a subtle nutty flavor to the creamy sauce.
Can I use brown rice instead of medium grain white rice?
Yes, but brown rice requires more water and a longer simmering time (usually 40-45 minutes) than white rice.
Is this recipe healthy?
Yes, it features lean protein, fresh vegetables, and healthy fats from olive oil and walnuts.
How do I prep the tomatoes for the rice?
The tomatoes should be seeded and then diced to prevent the rice from becoming too watery.
Can I make this dish ahead of time?
While the chicken is best served fresh from the grill, the rice and sauce can be prepared ahead and gently reheated.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used, though they may require a slightly longer grilling time.
What is the serving size for this recipe?
The recipe is designed to serve 4 people, with one chicken breast half per serving.
What does the annatto seed add to the recipe?
Annatto provides a slightly earthy, peppery flavor and a vibrant yellow-orange color to the sauce.
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, especially in the marinade and sauce finish.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this dish gluten-free?
No, it contains soy sauce and breadcrumbs. To make it gluten-free, use tamari and gluten-free breadcrumbs.
What can I substitute for cilantro if I don't like it?
Fresh flat-leaf parsley is a good substitute for cilantro as a garnish.
Do I need a special grill for this?
No, any outdoor gas or charcoal grill, or even an indoor cast-iron grill pan, will work.
Should the rice be rinsed before cooking?
Rinsing rice removes excess starch and helps the grains stay separate, which is recommended for this dish.
What type of onion should I use?
A standard yellow or white onion works best for both the rice and the sauce components.