Best 6 Guava Glazed Chicken And Rice Recipes

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.

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 GLAZED CHICKEN MEDALLIONS WITH CANDIED FIGS

Steps:

• Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes.
• In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency.
• Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn.
• Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions.
• Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy.

GUAVA-GLAZED JERK PORK TENDERLOIN

Steps:

• Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
• Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
• Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
• When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
• Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
• Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
• Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
• Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.

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.