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 MEDALLIONS WITH CANDIED FIGS
Candied figs add an incredible contrast in color and texture when paired with a simple guava glazed chicken and served on a nest of baby spinach. The recipe is extremely easy to assemble.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 8
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 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-LIME GLAZE
Provided by Chris Schlesinger
Categories Sauce Quick & Easy Lime Orange Summer Chill Guava Boil Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover and chill.)
GUAVA-GLAZED CHICKEN AND RICE
Got fans of chicken and rice? Want another great Healthy Living chicken recipe? This Guava-Glazed Chicken and Rice will be right up your alley!
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 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-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.
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
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GUAVA-GLAZED CHICKEN | BETTER HOMES & GARDENS
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- Remove the neck and giblets from chicken. Place the chicken, breast-side down on a cutting board. Use kitchen shears to make a lengthwise cut down one side of the backbone, starting from the neck end. Repeat the lengthwise cut on the opposite side of the backbone. Remove and discard the backbone. Turn chicken cut-side down. Flatten the chicken with your hands. (Try to make it as flat as possible.) With your kitchen shears remove the wing tips. Sprinkle the salt and pepper over chicken.
- For sauce, in a small saucepan combine nectar, hoisin sauce, garlic, and hot pepper sauce (if using). Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until thickened and sauce is reduced to about 3/4 cup; set aside.
- For direct grilling, place the chicken, cut side up, on the rack of an uncovered grill directly over medium coals. Grill, uncovered, for 25 minutes. Turn using tongs. Grill for 20 minutes more. To glaze, brush with some of the sauce. Grill 5 minutes more or until an instant-read thermometer inserted in the thigh portion registers 180 degree F. (For indirect grilling, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the chicken, cut side up, on the grill rack over the drip pan. Cover and grill for 45 minutes.Turn using tongs.
- Bring remaining sauce to boiling; pass with chicken. Serve chicken with sliced fresh guava and green onions. Makes 6 servings.
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