Peruvian Grilled Chicken With Tomato Rice

• 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 160u0b0F.
19. Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

chicken, soy sauce, lime juice, ground cumin, extra virgin olive oil, oregano, chili powder, chicken breast halves, rice, extra virgin olive oil, onion, water, garlic, grain rice, kosher salt, tomato, fresh breadcrumb, milk, extra virgin olive oil, onion, garlic, ground cumin, chili powder, ground annatto seed, chicken broth, lime juice, freshly graated parmesan cheese, ground walnuts, walnuts, fresh cilantro

Taken from www.food.com/recipe/peruvian-grilled-chicken-with-tomato-rice-413702 (may not work)