Peruvian Grilled Chicken With Tomato Rice Recipe 445

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PERUVIAN GRILLED CHICKEN WITH TOMATO RICE



Peruvian Grilled Chicken With Tomato Rice image

This dish reflects the country's native Spanish and Japanese food traditions.It is a cross-cultural collaboration of a Brazilian rice recipe and a Peruvian chicken classic, but the fusion doesn't end there. The marinade for the chicken is a prime example - it combines Asian soy sauce and lime juice as its base, then is seasoned with New World chili powder and old world cumin and oregano.;) CusineAtHome Magazine, Issue 79, February 2010 edition.

Provided by Manami

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 28

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)
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
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

Steps:

  • 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; sauté 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 sauté pan.
  • Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
  • Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 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 160ºF.
  • Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

Nutrition Facts : Calories 542.1, Fat 20.3, SaturatedFat 3.5, Cholesterol 72.8, Sodium 1139.1, Carbohydrate 53.5, Fiber 4.3, Sugar 6.8, Protein 37.2

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

PERUVIAN GRILLED CHICKEN



Peruvian Grilled Chicken image

This regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, brightened with lime juice and garlic, deeply seasons the meat. The grill gives it a beautiful sear. I like the ease of this recipe & usually have all ingredients in house. I marinate overnight. Recipe from Gourmet.

Provided by Kit..ty Of Canada

Categories     Whole Chicken

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered

Steps:

  • Marinate chicken:.
  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade.
  • Seal bag and marinate, chilled, 8 to 24 hours.
  • Grill chicken:.
  • If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  • If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  • Discard marinade, then pat chicken dry.
  • Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
  • Note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
  • Note: cooking time does not include time to marinate.

Nutrition Facts : Calories 1223, Fat 88.8, SaturatedFat 24.2, Cholesterol 374.3, Sodium 3032.8, Carbohydrate 8.1, Fiber 1.3, Sugar 1.3, Protein 94

PERUVIAN GRILLED CHICKEN WITH TOMATO RICE RECIPE - (4.4/5)



Peruvian Grilled Chicken With Tomato Rice Recipe - (4.4/5) image

Provided by tammy1365

Number Of Ingredients 28

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)
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
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

Steps:

  • Preheat grill to high heat; brush grill rack with oil. Combine soy sauce, 2 tablespoon lime juice, 1 tablespoon cumin, 1 tablespoon 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 tablespoon oil in saucepan over medium-high heat. Add 1 cup onion; sauté 3 minutes. Stir in water and 1 tablespoon 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 tablespoon oil in sauté pan. Add 1/2 cup onion and 1 tablespoon garlic to pan; sauté 3 minutes. Stir in 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and annatto; sauté 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 tablespoons lime juice, Parmesan and 1 tablespoon 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 160ºF. 19 Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

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