Caribbean Chicken Breast with Spiced Guava Sauce, Creamy Pumpkin Rice, and Lime Cucumber Salad

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry and season them with 5 g (3/4 tsp) salt, black pepper, garlic powder, cumin, and sweet paprika.

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   2. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned.

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   3. Add half of the chopped fresh garlic, the sweet chili pepper, guava puree, orange juice, apple cider vinegar, and fresh thyme to the skillet. Stir well, reduce the heat, and cook for 2 minutes so the sauce comes together.

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   4. Transfer the skillet to the oven and bake the chicken at 200°C / 400°F for 10 to 14 minutes, or until fully cooked through. Remove from the oven and let it rest in the sauce for 5 minutes.

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   5. Meanwhile, make the rice. Heat the butter and the remaining tablespoon of vegetable oil in a medium pot over medium heat. Sauté the white onion and the rest of the fresh garlic for 2 minutes.

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   6. Add the diced pumpkin and cook for 3 minutes, stirring. Add the long-grain rice and stir for 1 minute to lightly toast it.

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   7. Pour in the coconut milk and hot water, add the remaining 3 g (1/2 tsp) salt, and bring to a boil. Reduce to low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the pumpkin is very soft.

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   8. Turn off the heat and let the rice rest, covered, for 5 minutes. Then fluff and stir gently so part of the pumpkin breaks down and makes the rice creamy.

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   9. For the salad, combine the cucumber, red onion, lime juice, brown sugar, and fresh cilantro in a bowl. Toss well and let sit for 5 minutes.

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    10. Serve a base of creamy pumpkin rice, top with one chicken breast and plenty of spiced guava sauce, and finish with the lime cucumber salad on the side.