Dominican Guava-Ginger Glazed Chicken with Light Coconut Rice

Instructions

1. 1

   1. Season the chicken with 1 teaspoon (6 g) salt, black pepper, oregano, cumin, half of the garlic, half of the ginger, and 1 tablespoon (15 ml) lime juice. Mix well and let it rest for 15 minutes in a cool spot.

2. 2

   2. In a medium pot, heat 1/2 tablespoon (7 ml) oil over medium heat. Add half of the red onion and sauté for 2 minutes. Stir in the rice and cook for 1 minute. Add the coconut milk, 120 ml (1/2 cup) water, and a pinch of salt. Once it boils, reduce to low, cover, and cook for 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, heat the remaining oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. It does not need to be fully cooked at this stage. Transfer the chicken to a plate.

4. 4

   4. In the same skillet, lower to medium heat and add the remaining red onion, sweet pepper, the rest of the garlic, and the rest of the ginger. Cook for 3 minutes, stirring, until softened and fragrant.

5. 5

   5. Add the guava paste, the remaining 60 ml (1/4 cup) water, apple cider vinegar, and the remaining 1 tablespoon (15 ml) lime juice. Cook for 2 to 3 minutes, mashing the guava with a spoon, until it forms a glossy, lightly thickened sauce.

6. 6

   6. Return the chicken to the skillet along with any collected juices. Coat each piece with the sauce, partially cover, and cook for 10 to 12 minutes over medium-low heat until the chicken is fully cooked and glazed. If checking with a thermometer, the center of the chicken should reach 165°F (74°C).

7. 7

   7. Uncover and cook 1 to 2 minutes more if you want a thicker sauce. Taste and adjust salt if needed.

8. 8

   8. Fluff the rice with a fork and mix in the scallions. Serve the light coconut rice as the base, top with the glazed chicken, and finish with chopped fresh cilantro.

9. 9

   9. If you prefer to reheat it, warm gently over low heat or in a 325°F (165°C) oven until hot in the center.