GUAVA JAM
This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.
Provided by pattyshaw
Time 14h5m
Yield 80
Number Of Ingredients 4
Steps:
- Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
- Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
- For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
- While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 11 g
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 CHICKEN
Make and share this Guava Chicken recipe from Food.com.
Provided by Amy in Hawaii
Categories Chicken Thigh & Leg
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
- Add chicken and seal bag.
- Rub bag to evenly coat chicken pieces.
- Refrigerate overnight, turning bag once or twice.
- Keep refrigerated until prepared.
- Grill or broil chicken until done.
- Marinade is very sticky so line broiler pan with foil for easier cleanup.
- Recipe can be halved but you can still use the whole can of guava nectar.
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
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
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
GUAVA-GLAZED JERK PORK TENDERLOIN
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.
Provided by Von Diaz
Categories dinner, meat, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
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.
More about "guavachicken recipes"
GUAVA CHICKEN - A GOOD LIFE FARM
From cosmopolitancornbread.com
Reviews 24Estimated Reading Time 3 minsServings 6Total Time 24 hrs 50 mins
- To begin, combine the juice of two of the limes in a dish with the extra virgin olive oil, salt, pepper, cumin and garlic. Whisk those together and set aside for a moment. Halve the breast of the chicken if they are very large.
- Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly.
- In a small sauce pan, combine the guava jelly, brown sugar, apple juice and the juice of the remaining lime. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat.
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