Puerto Rican Chicken Breasts with Guava Glaze and Coconut Sofrito

Instructions

1. 1

   1. In a medium bowl, combine the chicken with half of the minced garlic, 1 teaspoon dried oregano, the cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, the lime juice, and 1 tablespoon olive oil. Marinate for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a small saucepan over medium-low heat, combine the guava paste, apple cider vinegar, and water. Cook for 4 to 6 minutes, stirring, until the guava melts into a smooth glaze. Keep warm.

3. 3

   3. Heat a large oven-safe skillet over medium heat with the remaining 1 tablespoon olive oil. Add the yellow onion, red bell pepper, remaining garlic, the remaining 1 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 5 to 6 minutes until the vegetables are tender and fragrant.

4. 4

   4. Stir the fresh cilantro, coconut milk, and chicken broth into the sofrito. Cook for 2 more minutes, stirring, until the sauce lightly comes together. Transfer the sofrito to a plate and set aside.

5. 5

   5. Preheat the oven to 400°F / 200°C.

6. 6

   6. In the same skillet, add the marinated chicken breasts and sear for 2 to 3 minutes per side until lightly golden.

7. 7

   7. Pour the coconut sofrito around the chicken and brush the top of each breast with the guava glaze.

8. 8

   8. Transfer the skillet to the oven and bake for 12 to 15 minutes at 400°F / 200°C, or until the chicken is fully cooked.

9. 9

   9. Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve each breast with plenty of coconut sofrito and a little extra guava glaze on top.