Caribbean Guava-Rum Chicken with Creamy Coconut Rice and Spiced Black Beans

Name: Caribbean Guava-Rum Chicken with Creamy Coconut Rice and Spiced Black Beans
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp ground cinnamon; 2 tbsp vegetable oil; 1 1/4 cups yellow onion; 1 cup red bell pepper; 4 cloves fresh garlic; 4.2 oz guava paste; 1/3 cup dark rum; 3 tbsp lime juice; 1 tsp lime zest; 1 tbsp Worcestershire sauce; 1 cup jasmine rice; 1 2/3 cups coconut milk; 3/4 cup water; 1 leaf bay leaf; 14 oz cooked black beans; 1/2 cup chicken broth; 1/4 cup scallions; 1/4 cup fresh cilantro

An original Caribbean dish featuring golden chicken thighs glazed with guava, rum, and lime, served over creamy coconut rice and paired with spiced black beans with bell pepper and onion. It balances sweet, citrusy, and aromatic notes with a warm spice finish.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g garlic powder
2 g dried thyme
3 g ground cumin (divided)
4 g smoked paprika (divided)
1 g ground cinnamon
30 ml vegetable oil (divided)
180 g yellow onion (finely chopped, divided)
120 g red bell pepper (diced small, divided)
12 g fresh garlic (chopped, divided)
120 g guava paste (diced small)
80 ml dark rum
45 ml lime juice (freshly squeezed, divided)
2 g lime zest
15 ml Worcestershire sauce (optional; contiene sulfitos en algunas marcas)
200 g jasmine rice (enjuagado)
400 ml coconut milk
180 ml water
1 unit bay leaf
400 g cooked black beans (escurridos)
120 ml chicken broth
30 g scallions (sliced)
12 g fresh cilantro (chopped)

Nutrition facts

per serving

720 kcal

Calories

36 g

Protein

63 g

Carbs

33 g

Fat

8 g

Fiber

55 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. In a bowl, season the chicken with 1 teaspoon of the salt, black pepper, garlic powder, dried thyme, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and cinnamon. Add 1 tablespoon oil and mix well to coat all the pieces.
2
2. Heat a large skillet or shallow pot over medium-high heat. Brown the chicken for 4 to 5 minutes per side, until deeply colored. Remove and set aside on a plate.
3
3. In the same skillet, add the remaining 1 tablespoon oil. Sauté half of the onion, half of the red bell pepper, and half of the garlic for 3 to 4 minutes, until fragrant and slightly tender.
4
4. Stir in the guava paste, dark rum, 2 tablespoons lime juice, lime zest, and Worcestershire sauce. Cook over medium heat, stirring, until the guava paste dissolves and a glossy sauce forms, 3 to 5 minutes.
5
5. Return the chicken to the skillet and coat it with the sauce. Reduce the heat to medium-low, partially cover, and cook for 12 to 15 minutes, or until the chicken reaches a safe internal temperature of 165°F and 74°C.
6
6. Meanwhile, make the rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes until the liquid is absorbed.
7
7. Turn off the heat for the rice and let it rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork.
8
8. For the beans, heat another skillet over medium heat. Add the remaining onion, remaining red bell pepper, and remaining garlic. Cook for 3 minutes, stirring often.
9
9. Add the black beans, chicken broth, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon smoked paprika, and remaining 1/2 teaspoon salt. Cook for 6 to 8 minutes until the beans are saucy and well seasoned.
10
10. Add the remaining 1 tablespoon lime juice, half of the scallions, and half of the cilantro to the beans. Stir and cook 1 minute more.
11
11. Serve a base of creamy coconut rice, top with the guava-rum chicken and its sauce, and add the spiced black beans on the side.
12
12. Finish with the remaining scallions and cilantro on top. If you want to reheat the dish in the oven, do so covered at 325°F and 165°C for 10 to 12 minutes.

Chef tips

For a smoother sauce, finely chop the guava paste before adding it. Brown the chicken well at the start to build flavor, and do not boil the rice once covered so it stays fluffy yet creamy.

Substitutions

You can substitute the chicken thighs with chicken breast, adjusting the cooking time to avoid drying it out. Dark rum can be replaced with orange juice plus 1 teaspoon molasses for an alcohol-free version. If you do not have jasmine rice, use long-grain rice. Cilantro can be swapped for fresh parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon