Guava Glazed Chicken And Rice Recipes

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.

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.

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.

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.

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.

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.

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.