Guava-BBQ Chicken with Cocounut Basmati Rice and Pineapple Mango Salsa

 

Guava – BBQ Chicken Glaze

Guava BBQ Chicken
1 jar or package of guava jam
1 bottle of BBQ sauce
3/4 - 1 cup of chicken stock
1t of pepper
1/2T of salt

4 - 6 chicken breasts, boneless, skinless

Put chicken breasts in baking dish. Salt with salt and pepper, both sides. Set aside in fridge.

In sauce pan, add guava jam, BBQ sauce, chicken stock, salt and pepper. Bring to small boil. Whisk sauce until all guava jam is dissolved. Turn down heat to a simmer and cook for 15 – 20 minutes.

Take chicken breast and brush with BBQ sauce mixture.

Grill chicken and baste with sauce throughout grilling process.

Coconut Basmati Rice

2 cups basmati rice
2T olive oil
1/3 cup of green onions, chopped
1T garlic, minced
2 cups of porcini mushrooms, chopped
1 cup of coconut milk
½ cup white wine
1 ½ - 2 Cups of Chix stock
Pepper/salt

In sauce pan, heat coconut milk, wine and chicken stock to boil, lower heat and allow to simmer, cover with lid. In medium sauce pan, heat olive oil; add garlic, green onions and porcinis. Cook for 8 -10 minutes. Add rice and cook until rice is slighlty toasted. Add stock mixture, 1/2 c. at a time, stirring constantly; allow rice to absorb liquid before adding more broth. Season with salt and pepper.

Pineapple, mango, mandarin and Serrano Salsa

1 whole pineapple, peeled, core removed, small dice
1 mango, peel, small dice
1 can of mandarin oranges, drained
1 Serrano pepper, seeded, white pith removed, small dice
1 small red onion, small dice
2T of jalapeño, small dice
1/3 cup of fresh cilantro, chopped
½ cup of apple cider vinegar
2T of olive oil
1/2T of cracked pepper
1T of cumin
1t of salt

Mix all ingredients in bowl. Refrigerate for several hours.