Dominican Guava-Ginger Glazed Chicken with Fluffy Coconut Rice

Name: Dominican Guava-Ginger Glazed Chicken with Fluffy Coconut Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Dominicana
Ingredients: 2 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1/2 tsp ground cumin; 2 tbsp vegetable oil; 4 cloves garlic; 1 tbsp fresh ginger; 4.2 oz guava paste; 3 tbsp lime juice; 1 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1/2 cup red sweet pepper; 1 cup red onion; 1/2 cup fresh cilantro; 1 cup coconut milk; 1 1/4 cups water; 1 cup jasmine or long-grain rice; 1/4 cup scallion; 1 leaf bay leaf

An original recipe inspired by Dominican flavors: golden chicken thighs roasted with a sweet-savory glaze of guava paste, fresh ginger, garlic, lime, and sweet peppers, served with fluffy, aromatic coconut rice. It brings together homey, tropical, and creole notes in a comforting yet distinctive dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

900 g bone-in, skin-on chicken thighs (secados with papel)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g dried oregano (preferiblemente caribeño)
1 g ground cumin
30 ml vegetable oil (divided)
12 g garlic (machacado or chopped fino)
15 g fresh ginger (grated)
120 g guava paste (diced small)
45 ml lime juice (freshly squeezed)
15 ml apple cider vinegar
15 ml Worcestershire sauce
60 g red sweet pepper (chopped small)
120 g red onion (en pluma fina, divided)
16 g fresh cilantro (chopped, divided)
240 ml coconut milk (without sugar)
300 ml water (hot)
200 g jasmine or long-grain rice (enjuagado hasta que the agua salga casi clara)
30 g scallion (chopped fino)
1 unit bay leaf

Nutrition facts

per serving

640 kcal

Calories

34 g

Protein

43 g

Carbs

36 g

Fat

2 g

Fiber

41 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

FishSulfites

Instructions

1
1. Preheat the oven to 425°F / 220°C.
2
2. Season the chicken thighs on both sides with 5 g (1 tsp) salt, black pepper, dried oregano, and ground cumin.
3
3. In a large oven-safe skillet or a regular skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 2 minutes on the other side. Remove and set aside.
4
4. Reduce the heat to medium. In the same skillet, add the garlic, fresh ginger, red sweet pepper, and half of the red onion. Cook for 2 minutes, being careful not to burn the garlic.
5
5. Add the guava paste, lime juice, apple cider vinegar, Worcestershire sauce, and 30 ml (2 tbsp) of the measured water. Stir until a thick, glossy sauce forms.
6
6. Return the chicken to the skillet, coat it well with the glaze, and transfer the skillet to the oven. Roast at 425°F / 220°C for 20 to 25 minutes, or until the chicken is fully cooked and caramelized. If your skillet is not oven-safe, transfer everything to a baking dish.
7
7. While the chicken roasts, make the coconut rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the scallion and the remaining half of the red onion for 2 minutes.
8
8. Add the rinsed jasmine or long-grain rice and stir for 1 minute to lightly toast it.
9
9. Pour in the coconut milk, the remaining hot water, the bay leaf, and the remaining 3 g (1/2 tsp) salt. Bring to a boil, then reduce to very low heat, cover, and cook for 15 to 18 minutes.
10
10. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Mix in half of the chopped fresh cilantro.
11
11. Remove the chicken from the oven and let it rest for 5 minutes. Top with the remaining fresh cilantro to finish.
12
12. Serve the guava-ginger glazed chicken over or alongside the fluffy coconut rice, spooning over the sauce and vegetables from the skillet.

Chef tips

For a shinier glaze, baste the chicken once or twice with the pan sauce during roasting. If the guava paste is very firm, cut it into small cubes so it melts faster.

Substitutions

You can use boneless chicken thighs, reducing oven time to 16-20 minutes. Lime can replace lemon if preferred. If red sweet pepper is unavailable, use mild red bell pepper. For a sulfite-free version, omit the Worcestershire sauce and add 1 extra teaspoon of lime juice.

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
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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
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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
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