Guava Glazed Chicken And Rice Recipes

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

GUAVA GLAZED CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Place the egg white in a separate bowl and whisk gently.
• Dip the chicken pieces in the flour, then in the egg white, then in the flour again.
• Heat 4 tablespoons oil in a wok or large skillet on medium high heat. When the oil is hot add the chicken pieces and cook briefly, turning once, until they are golden brown on both sides and just cooked through. Set aside.
• In a small bowl, stir 2 tablespoons water into the cornstarch and whisk until smooth. Set aside.
• In a saucepan, mix the jelly, soy sauce, brown sugar, vinegar and water and bring to a boil. Simmer gently, stirring, for 1-2 minutes.
• Stir in cornstarch mixture and continue to simmer, stirring, until mixture starts to thicken.
• In same wok or skillet that cooked the chicken, heat the remaining oil (adding more if necessary) and saute the garlic, until soft and fragrant, 1 - 2 minutes.
• Add the guava sauce to the skillet and add the chicken pieces.
• Heat chicken through, stirring to coat with the glaze.
• Serve over rice.

GUAVA AND ROSEMARY GLAZED CHICKEN BREAST

Steps:

• Turn on broiler. Line a baking sheet with aluminum foil and set aside.
• In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through.
• In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through.
• Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot.

GUAVA-GLAZED MAHI-MAHI WITH COCONUT BAMBOO RICE, TEMPURA BABY BOK CHOY AND COCONUT CURRY SAUCE

Steps:

• For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemongrass with the peanut oil over medium heat for a couple of minutes until fragrant. Add the chile and curry paste and continue to cook for a few minutes more, stirring to incorporate. Next, put in the thyme, coriander and brown sugar and cook for 2 more minutes. Deglaze with the vermouth and continue to cook. When it has cooked completely dry, add the chicken stock and simmer until reduced by half, about 10 minutes.
• Pour in the coconut milk, increase the heat to high, bring to a boil and then remove the sauce from the heat. Let cool at room temperature. Puree the sauce in a blender and strain it through a fine sieve. Reheat the sauce when needed and finish it with fresh cilantro, lemon juice and salt.
• For the guava glaze: Warm the guava, soy sauce, ginger and jalapeno in a big pot over low heat for 10 minutes, whisking occasionally, to create a smooth glaze. Pour into a blender and run on high speed for 2 minutes. Press the glaze through a fine strainer and keep refrigerated until needed.
• For the coconut bamboo rice: Combine the rice, coconut milk and 1 cup water in a stockpot and bring to a boil over high heat. Cook until the liquid has evaporated and you can see the surface of the rice. Then cover the rice, reduce to low heat and cook for 15 minutes. Fluff with a fork then keep warm until serving.
• For the mahi-mahi and tempura bok choy: Preheat the oven to 350 degrees F. and heat 1 quart of the vegetable oil in a saucepan to about 350 degrees F.
• Heat the remaining 1 tablespoon of oil in a medium skillet over high heat until smoking. Pan sear the mahi-mahi on one side until golden brown, about 2 minutes. Flip the mahi- mahi, transfer the skillet to the oven and roast. While the fish is in the oven, mix the tempura batter with the recommended amount of ice water. Cut the bok choy pieces in half and dip in the tempura batter. Place the coated bok choy in the 350 degree F. oil until golden brown, 3 to 4 minutes, then remove and dry on paper towels.
• After about 4 minutes, remove the fish from the oven and generously glaze the surface of the fish with the guava glaze. Place the fish back into the oven for 1 minute to let the glaze set, and then remove.
• Place the coconut bamboo rice in the center of a plate with the tempura bok choy cascading off the rice. The guava-glazed mahi-mahi goes directly on top of the rice. Pour the coconut curry sauce around the dish. Repeat with the remaining fish, vegetables, rice and sauce.

GUAVA GLAZED CHICKEN THIGHS

Steps:

• Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.

STICKY COCONUT CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

GUAVA-GLAZED CHICKEN

Steps:

• Place guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.
• Heat 1/4 cup of the dressing in large nonstick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. or until chicken is cooked through (165ºF).
• Remove chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken.

CHICKEN WITH GUAVA BUTTER GLAZE

Steps:

• Sprinkle both sides of chicken with salt, pepper, and thyme.
• Grill chicken as preferred (grill, indoor foreman grill, grill pan, etc.) until meat is no longer pink.
• While chicken is grilling, melt butter in small saucepan on medium until transparent.
• Add shallots and stir until they lose their firmness.
• Add wine, sherry, and chili paste.Cook over medium heat, stirring occasionally until sauce forms a glaze. Watch it more closely near the end.
• Plate chicken and spoon sauce evenly over all. Serve with veggies and rice or bread, if desired.

GUAVA-GLAZED CHICKEN AND RICE

Steps:

• Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Add peppers, onions and ham to skillet; cook 5 to 8 min. or until vegetables are crisp-tender, stirring frequently. Add rice and contents of seasoning packet; mix well. Cook and stir 1 min.; top with Guava-Glazed Chicken.
• Combine Guava Sauce and water. Drizzle over chicken. Bring to boil; cover. Reduce heat to low; simmer 15 min. Remove from heat. Let stand 5 min. Fluff rice with fork.
• Crumble bacon; sprinkle over chicken mixture.