Guava Glazed Chicken Medallions With Candied Figs Recipes

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:

• Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
• Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
• Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
• Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.

Steps:

• Preheat the oven to 465 degrees.
• Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees and continue cooking for another 10 minutes. Serve in the casserole.

Steps:

• Cut the chicken into 1-inch/2.5 cm cubes and put them into a glass bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water. Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
• Grill on both sides until the chicken in fully cooked, about 10 minutes.

Steps:

• Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.

Steps:

• For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
• For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
• Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
• Preheat the broiler.
• Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
• Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

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.

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:

• 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:

• Peel guavas and cut in half; remove seeds.
• Soak in cold water for 30 minutes, wash well.
• Add boiling water and simmer until tender.
• Lift out carefully and place in cold water for 6 hours.
• Drain carefully and simmer for 30 minutes in a heavy syrup made of the sugar and water.
• Keep in syrup until the following day.
• Cook again in syrup until guavas are well coated and juice is very thick.
• Skim from the syrup, drain, spread on a wire rack and allow to dry until no longer sticky.
• Pack between sheets of waxed paper in a tin or a glass jar.