Boring Chicken, I think Not!

So my sister has accused me of making things that can’t be whipped up on a whim…well Lauren, I give you an easy chicken recipe (and because of that I expect you to make it!).  I admit that I tend to skip over the average chicken breast way too quickly when thinking of what to make, sometimes chicken just seems so boring.  However, Ricky’s sister Katie gave me a subscription to Cuisine at Home for Christmas and I have already dog-eared way too many pages of things to make.  For some reason the thought of Peruvian Chicken especially caught my eye-I mean doesn’t the fact that it’s called ‘Peruvian’ make it sound like an exotic and sexy dish…and yes I did just call my chicken sexy!  On that note I’m going to stop and let the recipe speak for itself.  Thanks Katie-I never would have made my sexy chicken without you!

Peruvian Chicken with Tomato Rice

adapted from Cuisine at Home

Chicken:

1/4 cup low-sodium soy sauce
2 tbs fresh lime juice
1 tbs ground cumin
1 tbs extra virgin olive oil
1 tsp dried oregano
1 tsp chili powder
4 boneless, skinless chicken breast halves, trimmed (6-8 oz each)

Rice:

1 tbs extra virgin olive oil
1 cup diced onion
1 1/4 cups water
1 tbs minced garlic
2/3 cup dry medium-grain rice
1/2 tsp kosher salt
1 cup, seeded, diced tomato

Sauce:

1/2 cup fresh bread crumbs
1/4 cup milk
1/2 cup diced onion
1 tbs minced garlic
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp annatto powder or paprika (paprika or smoked paprika works fine)
1/2 cup low-sodium chicken broth
2 tbs fresh lime juice
2 tbs grated Parmesan cheese
1 tbs ground walnuts
1/4 cup chopped walnuts
2 tbs chopped fresh cilantro

Combine soy sauce, 2 tbs lime juice, 1 tbs cumin, 1 tbs oil, oregano, and chili powder in a large bowl or plastic bag. Add chicken; marinate in refrigerator while you prepare rice and sauce.
Heat 1 tbs oil in a saucepan over medium-high heat. Add 1 cup onion’ saute 3 minutes. Stir in water and 1 tbs 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.

Heat 1 tbs oil in a saute pan. Add 1/2 cup onion and 1 tbs 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 tbs lime juice, Parmesan, and 1 tbs ground walnuts. Keep mixture warm.

Remove chicken from marinade. Discard marinade. Grill chicken covered, over direct heat, 6 minutes on each side or until chicken reaches 160 degrees. Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

** I actually left out the walnut (I was on the phone in the grocery-which means I absently wander the aisles and don’t buy half the things I need) and I thought it was fabulous and would maybe even possibly prefer it without????

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