Seared Chicken with Peruvian Guava and Aji Amarillo Glaze
Guava Chicken
Bright Peruvian glaze of guava and aji amarillo lifts seared chicken to a vibrant dinner.
Nutrition (per serving)
This is my favorite weeknight recipe when I want something bright, a little sweet, and unmistakably Peruvian. Fresh guava (guayaba) is pure magic here — blended and cooked down into a sticky glaze with aji amarillo paste, honey, and lime that balances heat, tartness, and tropical sweetness. The glaze caramelizes on seared chicken thighs, giving each bite a glossy, vibrant finish.
It’s approachable enough for a cozy dinner but lively enough to serve guests. You’ll love how the guava’s floral notes play with the aji amarillo and cilantro — serve it over fluffy jasmine rice and watch people ask for seconds.
Ingredients
- Boneless skinless chicken thighs:1.5 lb
- Fresh guava (peeled, seeded, chopped):2 pieces
- Aji amarillo paste:2 tbsp
- Honey:2 tbsp
- Soy sauce:2 tbsp
- Fresh lime juice:2 tbsp
- Olive oil:2 tbsp
- Garlic (minced):3 pieces
- Cornstarch:1 tsp
- Warm water:2 tbsp
- Jasmine rice (uncooked):1 cup
- Red onion (thinly sliced):1/2 cup
- Fresh cilantro (chopped):1/4 cup
- Salt:1 tsp
- Black pepper:1/2 tsp
Instructions
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Cook jasmine rice according to package directions so it’s ready when the chicken finishes; keep warm.
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Make the guava glaze: place chopped guava, aji amarillo paste, honey, soy sauce, lime juice, and half the minced garlic in a blender. Puree until smooth, about 30 seconds.
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Strain the puree through a fine-mesh sieve into a bowl to remove seeds and coarse fibers, pressing with a spoon; discard solids.
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Combine cornstarch and warm water in a small bowl to make a slurry and set aside.
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Season chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden (but not fully cooked through). Transfer to a plate.
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In the same skillet lower heat to medium, add remaining 1 tbsp olive oil and remaining garlic; sauté 30 seconds until fragrant. Pour in the strained guava mixture and bring to a simmer.
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Whisk in the cornstarch slurry and simmer 3–4 minutes until the glaze thickens and becomes glossy. Taste and adjust with a pinch more salt or a squeeze of lime if desired.
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Return chicken to the skillet, spoon glaze over each piece, and simmer gently 4–6 minutes until chicken reaches 165°F and is glazed and sticky.
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Slice or leave thighs whole and serve over jasmine rice. Spoon extra glaze from the pan over the chicken, scatter sliced red onion and chopped cilantro on top.
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Serve immediately and offer lime wedges at the table for an extra pop of brightness.
Tips & Notes
- If you can’t find fresh guava, use 8 oz canned guava puree (unsweetened) and reduce honey by 1 tsp.
- Aji amarillo paste varies in heat—start with less and add more to taste. Roasted yellow bell pepper is a mild substitute in a pinch.
- For crispy skin, use bone-in skin-on thighs: sear skin-side first and finish in a 400°F oven for 10–12 minutes, then coat with glaze.
