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.
CHICKEN SAUTé WITH GUAVA SAUCE
Categories Rum Chicken Onion Sauté Low Cal Wheat/Gluten-Free Spring Guava Cilantro Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions to skillet and stir 30 seconds. Remove skillet from heat. Add nectar and lime juice, then rum. Boil until sauce is lightly thickened and reduced to 1/2 cup, scraping up any browned bits, about 6 minutes. Mix in chopped cilantro; season with salt and pepper. Return chicken and any accumulated juices to skillet; simmer until heated through, about 1 minute.
- Arrange chicken on plates. Top with sauce; garnish with cilantro sprigs.
SWEET AND SOUR SAUCE WITH GUAVA
Provided by Tyler Florence
Categories condiment
Time 42m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Coat a 3-quart saucepan with oil and place over medium heat. Saute the garlic, ginger, and chili in the hot oil for 2 minutes. Add the guava and tomatoes; continue to cook until soft, about 5 minutes. Stir in the remaining ingredients and simmer until slightly thickened, about 15 minutes. Pass the sauce through a strainer before serving.
GUAVA BARBEQUE SAUCE
One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g
GUAVA-GLAZED CHICKEN
Put a sweet-and-spicy tropical twist on your chicken with this Guava-Glazed Chicken recipe from My Food and Family. Taste the island breeze in every bite.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 155 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
CHICKEN WITH GUAVA BUTTER GLAZE
I recently went to Maui and bought some guava butter. It inspired me to make this dish. It's not too sweet, with a kick of heat. It's healthy too! I think you could substitute a tablespoon of butter and add guava paste or your favorite jam as a variation. I know I don't normally have guava butter lying around.
Provided by Wistaria
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 65.8, Sodium 367.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 26.5
GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO
Provided by Norma Shirley
Categories Chicken Garlic Marinate Sauté Cream Cheese Lemon Mango Spinach White Wine Summer Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
- Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
- Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
- Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
- Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
- Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
- *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.
GUAVA GLAZED CHICKEN
A cousin of sweet and sour chicken. For the pepper, instead of black pepper, try ancho or chipotle chili powder for a taste difference.. From about.com.
Provided by gailanng
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 501.8, Fat 15.7, SaturatedFat 2.3, Cholesterol 65.8, Sodium 612.4, Carbohydrate 59.9, Fiber 1.1, Sugar 35.1, Protein 30
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