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; sauté 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 sauté pan. 12. Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes. 13. Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 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 160ºF. 19. Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
